1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 can cranberry sauce with berries
6 oz. Philadelphia cream cheese, soft
1 1/2 c. Cool Whip
1/2 c. pecans, chopped

Mix Jello and hot water; stir in cranberry sauce. Pour half of Jello mixture in mold sprayed with Pam. Place in freeze to get hard. In a small bowl beat cream cheese and Cool Whip; add pecans and beat a minute longer.

Spoon this creamed mixture over the frozen Jello, then add the rest of the remaining Jello. Place in refrigerator. Can place in freezer if needed for a later dish.