1 (6 oz.) pkg. raspberry flavored gelatin
2 2/3 c. hot water
1 sm. can frozen Hawaiian punch
1 (10 oz.) pkg. frozen raspberries
1 (13 1/3 oz.) crushed pineapple, drained

Dissolve gelatin in hot water. Add frozen punch and frozen raspberries. Stir until dissolved. When cool, add drained pineapple. Pour in a 13 x 9 inch pan. Chill until firm. Spread topping over gelatin.

TOPPING:

1 pkg. lemon pie filling
1/2 c. pecans, chopped
1/2 pt. whipping cream, whipped

Prepare pie filling according to directions on package using 1 whole egg. Cool. Add whipped cream. Spread over top of salad. Sprinkle with pecans. Chill overnight in refrigerator. Yield: approximately 16 servings. (May be tinted a delicate green for holiday service.)