Heat the water in the microwave or on the stovetop until boiling.
Dissolve the Jello in the boiling water and mix well.
Empty 2 packages of plain gelatin in cold water and whisk together.
Drizzle the plain gelatin into the raspberry Jello, whisking the entire time.
Add the cranberry sauce and drained pineapple. Use a whisk to make sure the cranberry sauce is broken up and the mixture is well combined.
Pour into a 9x13 baking dish.
Chill 4 hours or until firm.
Serve with whipped cream and chopped pecans.
The calories shown are based on the Jello being cut into 15 pieces, with 1 serving being 1 piece of Jello. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**