1-15 oz can whole cranberry sauce
8 oz. crushed pineapple, drained
2-3 oz. pkgs. Raspberry jello
1 8 oz. carton sour cream
1 8 oz. pkg. cream cheese
1 cup sugar
1 tsp. vanilla
1 cup finely ground pecans

Drain cranberries and pineapple—save the juice.  Dissolve jello in 1 cup boiling water.  Add the juice and enough water to make 1 ¾ cup liquid.   Stir in cranberries and pineapple.  Pour into a 9 x 13 inch pan and congeal.  Combine sour cream, cheese, sugar and vanilla and spread on top of the jello mixture when set.