2 cans cranberry sauce
4 pkg. raspberry Jello
2 c. pecans, chopped
1 c. sour cream
2 c. hot water

Mix cranberry sauce, Jello, hot water together. Blend well; add pecans. Chill half of mixture, spread sour cream on set mixture. Pour other half of mixture over sour cream. Return to refrigerator and let chill completely.