Festive Cranberry Salad - cooking recipe

Ingredients

1 (16 oz.) can jellied cranberry sauce
2 c. boiling water
2 (3 oz.) pkg. raspberry gelatin
1 c. pecans, chopped
1 c. sour cream

Preparation

Mix jellied cranberry sauce and 1 cup boiling water in mixer until smooth.
Dissolve both packages of gelatin in 1 cup boiling water.
Mix cranberry sauce and gelatin.
Add pecans.
Put half of mixture in an 8-inch square pan and chill in freezer until firm, about half hour.
Leave other at room temperature.
Spread sour cream over top of chilled gelatin.
Add other half of gelatin over sour cream.
Refrigerate until firm.
Serves 12.