Cranberries and Cream Salad

2 packages raspberry Jell-O

2 cups boiling water

1 can whole cranberry sauce

1 can crushed pineapple, drained well

1 container Cool Whip

1 (8 ounce) container cream cheese, softened

1/3 cup sugar

1 teaspoon vanilla

1/2 cup pecans, chopped

In a large bowl stir together the Jell-O, boiling water, cranberry sauce, and crushed pineapple. Stir till the Jell-O is dissolved. Pour the Jell-O mixture into a 9×13 casserole pan. Place in the refrigerator to "set up" for 3 hours. Combine the cream cheese and 1/3 cup sugar till it is creamy and then stir in the vanilla. Fold in the Cool Whip till all of the ingredients are combined. Spread the creamy topping over the top of the chilled Jell-O. Sprinkle with pecans.