• 1 can whole cranberry sauce
• 1 cup boiling water
• 1 cup sour cream (8 oz.)
• 1 cup hot water
• 8 ounce package raspberry gelatin
• 1 cup chopped pecans

1. Mix cranberry sauce and hot water in a blender until smooth
2. Dissolve gelatin in boiling water, stirring in cranberry sauce and pecans.
3. Pour half the mixture in an 8 inch square pan and chill until firm
4. Spread sour cream over chilled layer.
5. Add remaining mixture over sour cream and chill until firm
6. Cut into squares and serve on lettuce.

This recipe may be varied by adding coconut or drained, crushed pineapple to cranberry mixture.

Another variation is to use chopped nuts in the sour cream.