2 - 3 oz. pkg. Raspberry Jello
1 1/4 c. boiling water
1 - 20 oz. can crushed pineapple
1 can whole cranberry sauce
1 c. chopped pecans
1 c. sour cream
1 - 8 0z. pkg. Philadelphia cream cheese



Dissolve Jello in boiling water. Add pineapple (juice and all), cranberry sauce and pecans. Mix thoroughly, then pour into a 9" x 13" pan and chill until set. Soften cream cheese, add sour cream and mix well. You will probably need an electric mixer. When the Jello is set, spread the sour cream and cream cheese over the top. Refrigerate until ready to serve.

This recipe is a favorite at our church suppers. Our valiant cooks often serve this with their chicken noodle dinners and it gets rave reviews from everyone. This can be easily made ahead and forgotten until serving time. Which makes it an easy dish to serve to a crowd.
This can be served with just about any dish and can be made using sugarless Jello.