2 (3 oz.) red raspberry Jello
1 1/4 c. boiling water
1 lb. 4 oz. crushed pineapple with juice
1 can whole cranberry sauce
3/4 c. orange juice
8 oz. cream cheese
1/2 c. sugar
1/2 pt. sour cream

Mix Jello with water; add pineapple with juice, cranberry sauce and orange juice. Pour into 9 x 13 inch Pyrex dish and chill until firm. For topping, combine remaining ingredients and beat at low speed. Spread over salad and top with chopped pecans.