Step 1

Add both packets of Jell-O to the boiling water in a large bowl, stirring until completely dissolved.

Step 2

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.

Step 3

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.

Step 4

In a medium bowl, beat the cream cheese on high speed with an electric mixer until smooth.

Step 5

Add the powdered sugar and sour cream and mix well until completely combined, then spread over the top of the set Jell-O.

Step 6

Sprinkle with remaining 1/4 cup of chopped pecans, then serve.