1 lg. pkg. raspberry Jello
2 c. boiling water
1 can whole cranberry sauce
1 c. chopped pecans
1 (8 oz.) can crushed pineapple
1 can mandarin oranges

Dissolve Jello in boiling water. Drain fruit, add water to juice to make 1 1/2 cups. Add juice to Jello. Refrigerate until slightly thickened. Fold in cranberry sauce, pineapple, oranges, and nuts, pour into 9 x 13 inch dish. Refrigerate until set. Cut into squares and serve on lettuce leaf with dab of sour cream on top. Serves 12.