2 pkg. (3 oz. each) raspberry gelatin
2 cups boiling water, divided
1 can (14 oz.) whole-berry cranberry sauce
2 Tbsp. lemon juice
1 cup heavy whipping cream
1 pkg. (8 oz.) cream cheese, softened
1/2 cup chopped pecans
In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13×9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour.
In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in /2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.