Lightly spray a 9-inch square pan with cooking spray. In a medium glass bowl, mix the Jello and 1 cup boiling water together. Stir for about 2 minutes or until completely dissolved. Stir in the cold cranberry juice, pineapple and cranberry sauce. Add the pecans. Mix well and pour into the pan. (I actually added the pecans next, and only to half the pan, because my boys do not like nuts) Cover with plastic. Refrigerate until firm.
Cream together cream cheese, sugar and sour cream until smooth. When the Jello mixture is firm, spread the cream cheese mix on top. Sprinkle a few pecans on top.