2 c. water
1 (6 oz.) box raspberry Jello
2 (10 oz.) pkgs. frozen strawberries, thawed
1 (16 oz.) can whole cranberry sauce
1/2 c. pecan pieces
Lettuce leaves

Boil water and pour over gelatin to dissolve. Add strawberries and cranberry sauce. Stir to break up sauce. Stir in nuts. Pour into 2 quart ring mold. Refrigerate overnight. Unmold onto lettuce leaves and serve with Salad Topping.

SALAD TOPPING:

1 (3 oz.) softened cream cheese
1 c. sour cream
1/3 c. sugar
1 tbsp. fresh lemon juice

With electric mixer beat until well blended. Refrigerate in covered bowl until ready to serve.