Dissolve gelatin in boiling water; stir in fruit. Pour half of gelatin mixture into an 8-inch pan and refrigerate until firm; store remaining gelatin mixture at room temperature. Spread congealed gelatin with 1 cup sour cream. Spoon remaining gelatin over sour cream until firm. Top with remaining sour cream, spreading evenly; sprinkle with pecans. Refrigerate. Can be made a day ahead of time.
Yield: 8 to 10 servings
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