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

Mix jellied cranberry and 1 cup hot water in blender or mixer until liquid and smooth dissolve both packages of gelatin in 1 cup of boiling water. Add cranberry mixture and pecans to gelatin. Put half the mixture in an 8 inch square pan and chill in freezer until firm (30-35 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.

After putting the layer of sour cream on the gelatin mixture, I return it to the freezer for about 15 minutes or until it starts to get firm. Otherwise, when you pour your second half of the gelatin mixture on, it all runs together.