Salad - Festive Cranberry Salad

2 pkg (3 oz each) raspberry Jell-o
2 cups boiling water (divided)
1 can (14 oz) whole-berry cranberry sauce
2 Tbsp lemon juice
1 cup heavy whipping cream
1 pkg (8 oz) cream cheese (softened)
1/2 cup chopped pecans

In a small bowl, dissolve gelatin in 1 cup boiling water.  In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice.  Pour into a 13 x 9" dish coated with cooking spray; refrigerate until firm, about 1 hour.

In a large bowl, beat cream until stiff peaks form.  In another bowl, beat cream cheese until smooth.  Stir in 1/2 cup whipped cream; fold in remaining whipped cream.  Spread over gelatin mixture; sprinkle with chopped pecans.

Refrigerate for at least 2 hours.