2 c. hot water
2 (6 oz.) pkg. raspberry Jello
1 can jellied cranberry sauce
8 oz. sour cream
1 c. pecans

Dissolve Jello in 1 cup water. Thin sauce in 1 cup of water. Mix together. Pour 1/2 mixture into loaf pan. Sprinkle with 1/2 cup pecans. Chill. Spread cream on jellied mixture. Gently pour on remaining mixture. Add 1/2 cup pecans. Chill. Serves 6.