1 can jellied cranberry sauce
1 c hot water
1 c boiling water
2 pkg raspberry gelatin (small)
1 c chopped pecans
1 c sour cream
Mix cranberry sauce and hot water in blender until smooth. Dissolve gelatin in boiling water. Stir in cranberry mixture to the gelatin mixture. Add pecans to mixture. Pour 1/2 mixture in 8 inch square pan and chill until firm. Spread sour cream over chilled layer. Add remaining mixture over sour cream pouring slowly and chill until firm.
SO REFRESHING!
