2 c. water
1 (6 oz.) pkg. raspberry gelatin
2 (10 oz.) pkg. frozen sliced strawberries, thawed
1 (16 oz.) can whole cranberry sauce
1/2 c. pecan pieces

TOPPING:

1 (3 oz.) pkg. cream cheese
1 c. sour cream
1/3 c. sugar
1 tbsp. fresh lemon juice

Boil water; pour over gelatin in mixing bowl. Stir. Add the strawberries and cranberry sauce, stirring to break up sauce. Stir in nuts. Pour into mold. Refrigerate overnight. (To help unmold, run a knife around the edge of mold. Dip mold into warm water for a few seconds, then place serving platter over the top and turn over.)

Holiday Salad Topping: Combine cream cheese, sour cream, sugar and lemon juice. Beat until well blended. Spoon into serving bowl. Refrigerate until ready to serve.