Cranberry & Pineapple Jello

A holiday favorite from Gail Pierce, Eric's Mom

3 Regular size boxes of Raspberry or Black Cherry Jell-o
1-2 cans of Whole Cranberry Sauce (name brand best)
Stir cranberry sauce with fork while in can to fully loosen
1 can Crushed Pineapple - Do Not Drain
Pecans (chopped) to taste - at least 1/2 to 3/4 cups
Light Sour Cream (I use Non-Fat)

Boil 3 cups of hot water in pan. Add Jello be sure to dissolve thoroughly. Add whole cranberry sauce. Add crushed pineapple and chopped pecans. Stir well. Pour slowly or ladle into 9 x 13 inch dish. Make sure nuts are covered with jello for better taste. Drop rounded teaspoons of sour cream in jello (but do not stir). Gently push top of Sour Cream under jello so some jello covers it. Refrigerate until firm.