2 (3 oz.) pkg. of raspberry Jello
1 1/4 c. boiling water
1 can whole cranberry sauce
1 (20 oz.) can crushed pineapple
1 c. chopped pecans
3/4 c. 7-Up

Dissolve Jello in 1 1/4 cup water, blend in remaining ingredients. Refrigerate until set, add topping.

TOPPING:

1 c. sour cream
1 (8 oz.) pkg. cream cheese

Mix and spread on top of salad. Sprinkle with nuts.