2 (3 oz.) pkgs. raspberry jello
1 (8 oz.) pkg. cream cheese, softened
1 can jellied cranberry sauce (large)
1/2 c. chopped pecans

Dissolve jello in 2 1/2 cups boiling water. Put in refrigerator until almost set. Whip jello with beater. Add cream cheese and cranberry sauce. Stir in pecans (or let almost set and sprinkle on top). Refrigerate overnight.

This may be put in an 8 x 8 inch pan or 9 x 9 inch pan.