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1 small pkg raspberry Jello	10-oz. pkg frozen raspberries
1 small pkg lemon Jello	1 1/3 cups cranberry-orange relish
1 1/2 cups boiling water	7-oz. can lemon-lime pop
Chopped pecans

Dissolve raspberry and lemon Jello in 1 1/2 cups boiling water. Stir in frozen raspberries, breaking up large pieces with fork. Add cranberry-orange relish. Chill until cold but not set. Carefully pour in lemon-lime pop; stir gently. Chill until firm. Makes 8-10 servings. Optional: add chopped celery and/or chopped pecans.