1 (12 oz.) pkg. fresh cranberries, ground
2 c sugar
2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 c. sour cream
1/4 c. mayonnaise
1 c. chopped pecans
1 sm. can crushed pineapple, well drained

Mix the ground cranberries and sugar and let set until the sugar dissolves, stirring occasionally.

Dissolve the two boxes Jello in the boiling water. Cool a little and add the sour cream and mayonnaise. Stir until they are well dissolved. Place the Jello in the refrigerator until it begins to thicken. Add the nuts and drained pineapple. This is a large salad and needs to be put in a 9x13-inch pan. Let set overnight.