6 oz. pkg. raspberry Jello
1 1/2 c. boiling water
2 (10 oz.) pkg. frozen raspberries in syrup, thawed & undrained
1 (15 1/4 oz.) can crushed pineapple, undrained
1/2 c. chopped pecans
2 c. sour cream

Dissolve Jello in boiling water. Stir in raspberries, pineapple and chopped pecans. Blend well. Spoon 1 1/2 cups Jello mixture into a lightly boiled 8 cup mold; chill and set. Spread 1 cup sour cream over raspberry layer. Spoon 1/2 of remaining Jello mixture over sour cream layer. Chill until set. Spread 1 cup sour cream over raspberry layer. Spoon remaining Jello mixture over sour cream. Chill until firm. Unmold on lettuce leaves. Serves 12.

Great with poultry or pork!