To make the jel layer, empty the Jel powder into a large bowl and add the cold water. Mix until the jel powder has thoroughly dissolved, then add the boiling water, and mix again.

Stir in the cranberry sauce  - work quickly because the mixture will firm up quickly - then pour it into a 13x9" baking dish.

Leave to cool to room temperature, then refrigerate until set - about 2 hours.

For the topping, beat the cream cheese in a large bowl until smooth. Add the powdered sweetener and sour cream, and beat again until fully combined. 

Smooth it onto the jel layer, then finish with the chopped pecans.

Store any leftovers in the fridge. Best eaten within two days.