8 oz. cream cheese, softened
1 cup sour cream
½ cup sugar
½ cup chopped pecans (optional)

Drain cranberry sauce and pineapple, reserving juices. Add enough water to reserved juices to measure 2 cups. Bring to a boil in medium saucepan; remove from heat. Stir in Jello™ until dissolved. Let stand until cool. Add pineapple and cranberry sauce, mix well. Spoon into dish. Chill until set. Combine cream cheese, sour cream, sugar and pecans (if used) in bowl. Mix well. Spread over set Jello. Chill until serving time. Yield: 10 servings. WHOLE CRANBERRY SAUCE: 1 ½ cups sugar ¾ cup water 3 cups (12 oz. by weight) CAPE BLANCO CRANBERRIES Boil sugar and water together for 5 minutes. Add washed, stemmed cranberries and boil without stirring until the skins burst. Any extra sauce may be kept refrigerated for up to 2 weeks.