2 pkg. raspberry flavored Jello
2 c. hot water
1 c. sour cream
1 can jellied cranberry sauce
1 c. pecans, chopped

Mix jellied sauce and 1 cup hot water in blender until liquid and smooth. Dissolve both packages of gelatin in 1 cup boiling water. Add cranberry mixture and pecans to gelatin. Put 1/2 mixture in 8 inch square pan and chill in freezer until firm (30 to 35 minutes). Spread sour cream over top of chilled mixture. Add second half of gelatin mixture over sour cream and refrigerate until firm. Cut in squares and serve on lettuce.