2 (3 oz.) pkgs. raspberry Jello
1 1/2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries in syrup, thawed and undrained
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
2 c. sour cream
Lettuce leaves

Dissolve Jello in boiling water; stir in raspberries and pineapple. Blend well. Spoon 1 1/2 cups Jello mixture into lightly oiled 8 cup mold or 9x13 pan. Chill until set.

Mix pecans and sour cream. Spread 1 cup over raspberry layer. Spoon half of remaining raspberry mixture over sour cream. Chill until set.