Cranberry Cream Salad 
1 small box cherry gelatin
1 cup hot water
1 (16 ounce) can whole cranberry sauce
1/2 cup chopped pecans
1 (8 ounce) carton sour cream

Dissolve gelatin in water. Break up cranberry sauce with fork, then add to gelatin. Add pecans. Fold in sour cream and put mixture into a 1-quart mold. Chill.

Yields 6 to 8 servings.