Jane Blair here in Florida made this for a luncheon I attended. Jane and I are in a women's group that lunches once a month. The sour cream gives a rich flavor to the salad.

Cranberry Sour Cream Salad

For a 9x13 pan (recipe can be halved for an 8x8 pan)

2 cans jellied cranberry sauce
4 c hot water, divided
12 oz raspberry gelatin powder
2 c chopped pecans
2 c sour cream

1. Mix cranberry sauce and 1 c hot water.
2. Dissolve gelatin in separate dish in 2 c hot water.
3. Combine both mixes.
4. Add chopped nuts.
5. Put half the mixture into a 9x13 pan, and chill until firm.
6. Spread sour cream over the chilled gelatin.
7. Pour second half of the gelatin mixture over the sour cream.
8. Refrigerate until firm.

Serve in squares on bed of lettuce.