1 20 oz can crushed pineapple 2 3 oz box raspberry jello 1 can whole cranberry sauce 1 c chopped pecans 1 c port wine (red) 1/2 cup hot water 2/3 c cold water 1 pint sour cream 3 oz cream cheese Dissolve jello in hot water. Add whole cranberry sauce. Mix until sauce is melted. Add pineapple, nuts, and wine. Chill until firm in a 9 x 12 pan. Top with folowing mixture. Cream the cream chees with small amount sour cream. Gradually beat in additional sour cream until stiff like whipped cream. You probably won't use all the sour cream. Decorate as you wish ( chopped nuts, red hots, etc.)
