2 sm. or 1 lg. box raspberry flavored gelatin
1 c. hot water
1 c. cranberry sauce (without berries)
1 c. boiling water
1 c. chopped pecans
1 pt. sour cream

Mix cranberry sauce and 1 cup hot water, stirring until smooth. In another bowl dissolve the gelatin in 1 cup boiling water. Add cranberry sauce mixture and pecans to gelatin mixture. Pour half of the mixture into an 8 inch pan.

Chill in freezer until firm. Spread sour cream over the top of chilled mixture. Add second half of mixture over sour cream layer. Refrigerate until firm.