1 (6 oz.) pkg. raspberry Jello
1 1/4 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 (16 oz.) can whole cranberry sauce
3/4 c. orange juice
1 c. pecans, chopped
1 (8 oz.) pkg. cream cheese
1 c. sour cream

Dissolve Jello in boiling water. Stir in pineapple, cranberry sauce and orange juice. Chill until mixture thickens slightly. Fold in pecans and turn into a 2 quart serving bowl or 9 x 9 x 2 inch dish. Chill until firm. Soften cream cheese and gradually beat in sour cream until mixture is smooth. Spread over Jello. Chill and serve.