THIS RECIPE IS FAST, SIMPLE, EASY,CHEAP, & TASTES DARN GOOD!!!!!

NOTE: We make two extra pans for every one pan to eat for ourselves, ususally before dinner! We love this recipe. So best make sure that you make a couple extra to enjoy before serving! This can be made a day or two ahead of time and keep refrigerated....if it last that long.

THIS IS SO SIMPLE, FAST,  EASY!!!!

Yield: 8 servings

1 (6-ounce) package raspberry gelatin

1 (16-ounce) can whole cranberry sauce. (Be sure to use "whole")

16 ounces sour cream

½ cup chopped pecans

Prepare the gelatin according to package directions, using the boiling water NOT THE COLD. Pour into a 9x13-inch glass dish and make sure that the gelatin is completely dissolved. Stir in the cranberry sauce and sour cream. Mix thoroughly while the liquid is still hot. Refrigerate the salad and sprinkle the pecans on top just before the salad is completely set. Serve it on as a salad on a salad plate on a leaf of red tip lettuce and the eat the extra right out of the pan.