1-Prepare the cranberry gelatin: dissolve two 3-ounce packages of cherry, raspberry, or cranberry-flavored gelatin in 1 1/2 cups of boiling water, stirring until fully dissolved. Set it aside to cool slightly.

2-Mix the fruit mixture: in a large bowl, mix together the 20 ounces of crushed pineapple with juice, one 15-ounce can of whole cranberry sauce, and 3/4 cup of cranberry or apple juice, along with half of the 1 cup chopped pecans for added crunch.

3-Combine gelatin and fruit mixture: Once the gelatin has cooled, gently fold it into the mixture to combine evenly.

4-Prepare the topping: blend 8 ounces of softened cream cheese with 1/2 cup powdered sugar and 1 cup sour cream until smooth, then spread it over the salad after it has set.

5-Refrigerate the salad: Transfer the salad mixture to a mold or serving dish, cover, and refrigerate for at least 4 hours until firm.