2 boxes red raspberry Jello
1 lg. can crushed pineapple
1 pkg. frozen raspberries
1 lg. pkg. softened cream cheese
1 lg. sour cream
Chopped pecans

Drain pineapple, add enough water to make 2 cups. Bring to a boil, add Jello, stir to dissolve. Add 2 more cups cold water. Stir in pineapple and raspberries. Pour into large dish and refrigerate overnight or until set.

TOPPING:

Beat cream cheese until smooth, add 1/4 cup sugar, beat until well mixed. Add sour cream and mix. Spread on top of Jello. Sprinkle with chopped pecans. Store in refrigerator.