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Add both packets of Jell-O to the boiling water in a large bowl, stirring until completely dissolved.
Stir in the crushed pineapple (juice and all) and whole cranberry sauce, using the back of the stirring spoon to break up any chunks of cranberry sauce a bit against the side of the bowl.
Add in 3/4 cup of the chopped pecans and the cranberry or apple juice and stir to combine, then carefully pour into a 9x13-inch glass dish or jello mold and refrigerate until set, about 2 hours.
In a medium bowl, beat the cream cheese on high speed with an electric mixer until smooth.
Add the powdered sugar and sour cream and mix well until completely combined, then spread over the top of the set Jell-O.
Sprinkle with remaining 1/4 cup of chopped pecans, then serve.