1 lg. box black cherry Jello
2 c. boiling water
1 (16 oz.) can whole cranberries
1 (8 oz.) can pineapple tidbits
1/2 c. chopped pecans
1 pt. sour cream
1 tsp. vanilla
1 tsp. sugar

Dissolve Jello in water. Add remaining ingredients minus sour cream mixture. Pour half of Jello mixture into 9x13x2 inch chilled pan. Chill until firm. Top with sour cream mixture, add remaining Jello on top. Chill until firm. I cut in large squares. Serve on lettuce bed with a main meal.