1 lg. pkg. cherry Jello
2 c. hot water
1 (16 oz.) can whole cranberry sauce
1 c. pecans, chopped
1 (16 oz.) can crushed pineapple, drained
1 (8 oz.) sour cream
1 tsp. vanilla
1 tsp. sugar

Mix Jello with hot water. Chill just until shaky. Mix Jello with pecans, pineapple and cranberry sauce. In a separate bowl, mix sour cream, vanilla and sugar. Using a 5 or 6 cup Jello mold, pour half of Jello mixture in mold. Top with half of sour cream. Pour the remaining Jello over and top with the rest of the sour cream. Refrigerate until firm.