1 (10 oz.) pkg. frozen raspberries, defrosted
1 (3 oz.) pkg. raspberry Jello
1 env. Knox gelatin
1/4 c. cold water
1 (7 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1 c. whipping cream
1/2 c. powdered sugar
1/2 c. chopped pecans

Drain pineapple and raspberries, not together. Add enough water to make 1 3/4 cup liquid. Heat and add Jello. Stir until dissolved. Add drained raspberries. Let cool and pour into 1 1/2 quart salad mold. Let set. Whip cream and add cream cheese, sugar and Knox gelatin, softened in water. Mix well and add pineapple and pecans. Pour over gelatin mixture. Let set 4 to 5 hours before serving.