1 lg. pkg. raspberry Jello
2 (10 oz.) pkgs. frozen sliced strawberries, thawed & drained
1 (16 oz.) can whole cranberry sauce
1/2 c. pecan pieces
3 oz. softened cream cheese
1 c. sour cream
1/3 c. sugar
1 tbsp. lemon juice

Dissolve Jello in 1 cup boiling water. Add 1 cup cold water. Add strawberries, cranberry sauce and pecans. When set, top with mixture of cream cheese, sour cream, sugar and juice with electric mixer. Let set overnight.