Add water an cranberries to saucepan on stove and bring to a boil and cook until cranberries are tender and begin o pop. Add the sugar and jello. Fold in the pineapple and half of the pecans. Refrigerate overnight until set.
Whip the cream cheese, marshmallow cream, and cool whip together.
Spread the topping over top the jello salad. Top with the remaining pecans.