1 lb. pkg. raw cranberries
1 can chunk pineapple, drained
1/2 c. pecans, chopped coarsely
1 lg. pkg. raspberry gelatin
1 envelope Knox gelatine
Drop of lemon juice

Cook cranberries according to package directions; cool. Soften Knox gelatine in 1/2 cup water. Dissolve raspberry gelatin in 3 cups boiling water or orange juice. (Use pineapple juice as part of the liquid.) Stir in cranberries, pecans, and pineapple; and let set until solid. Serves 8-10.

TOPPING:

Beat 1 tablespoon mayonnaise with 1 pint sour cream.