1 standard size package raspberry Jello
1 c. hot water
1 can whole berry cranberry sauce
1 (8 oz.) container of sour cream
1/2 c. pecans
1 bowl
1 refrigerator

Dump the package of raspberry Jello into a bowl. Add the one cup hot water. Stir until well mixed. Dump the can of whole berry cranberry sauce into the bowl. Cool in refrigerator for about 45 minutes. Remove from refrigerator and add the sour cream (remove from container). Stir in the 1/2 cup of pecans. Refrigerate until set.