2 c. ground cranberries
2 c. water
2/3 c. sugar
1 (6 oz.) pkg. raspberry Jello
Additional water
1 c. unpeeled diced apple
1 c. chopped celery
1/2 c. pecan pieces
2 c. topping
1 (8 oz.) can crushed pineapple, drained (reserve liquid)

Cook cranberries in 2 cups water until soft. Add sugar and again bring to a boil. Remove from heat; stir in gelatin to dissolve. Add additional water to reserved pineapple juice to equal 1 cup. Add to gelatin; refrigerate until partially set. Fold in apple, celery, nuts and crushed pineapple. Pour into 13 x 9 inch glass dish. Chill until set, spread with topping.

TOPPING:

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

Blend cream cheese, sour cream, sugar and lemon juice. Spread over gelatin salad.