Sour Cream - Cranberry Salad

Mix jellied cranberries and 1 cup hot water with mixer or in blender until liquid and smooth.

Dissolve both packages Jell-O in 1 cup boiling water.

Add cranberry mixture and pecans to gelatin. Pour half the mixture in an 8-inch square pan and chill in freezer until firm (30 to 35 minutes).

Spread sour cream over top of chilled mixture.

Add second half of gelatin mixture over sour cream and refrigerate until firm.

Cut in squares and serve on lettuce.