2 3-ounce packages raspberry gelatin
2 cups boiling hot water
1-cup fat-free sour cream
1 15-ounce can whole-berry cranberry sauce
1 cup chopped pecans
Dissolve raspberry gelatin in 1 cup of the hot water.
Combine cranberry sauce with the other 1 cup of hot water, and then add to gelatin mixture.
Add pecans and stir well.
Pour 1/2 of cranberry mixture in a medium sized bowl (glass looks nice) and freeze until firm, about 30 minutes.
Spread sour cream over this and then spread the remaining cranberry mixture over the sour cream.
Refrigerate for several hours and serve.