2 c. hot water
2 pkgs. cherry Jello
1 can (16 oz.) cranberry sauce, whole
1 pt. sour cream
1/2 c. chopped pecans (opt.)
Crisp salad greens

Pour water over Jello and dissolve. Add cranberry sauce and mix well. Chill until syrupy. Fold in sour cream and nuts with wire whip. Pour into mold and chill. I prefer to make it in individual molds and serve on bed of lettuce.