1 (6 oz.) pkg. raspberry flavored gelatin
1 c. boiling water
1 (16 oz.) can whole berry cranberry sauce
1 (15 oz.) can crushed pineapple
1/2 c. apple juice or orange juice
1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1 (8 oz.) carton commercial sour cream
1 c. chopped pecans

Dissolve gelatin in boiling water; add cranberry sauce, stirring with a wire whisk until smooth. Stir in pineapple and juice, spoon into lightly oiled 12 x 8 x 2 inch dish. Chill until firm.

Combine cream cheese and sugar; stir until combined. Stir in sour ream. Stir pecans into cream cheese mixture. Spread topping over salad. Chill well before serving. Yield: 8 to 10 servings.