BOTTOM LAYER:

1 lg. box or 2 sm. boxes raspberry Jello
1 lg. can whole cranberry sauce
1 sm. can crushed pineapple, undrained
1/2 can water

Mix these ingredients together and bring to a boil until Jello is melted. Pour in a glass dish, cover and let jell several hours or overnight.

TOPPING:

8 oz. softened cream cheese
1 sm. jar Spanish olives, chopped
1 c. pecans, chopped

Mix well. Add enough juice off the olives to make it spread easily but not too soft. Put over bottom layer and keep refrigerated.