Portofino Mold - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry Jell-O
2 1/4 c. boiling water
1 (16 oz.) can crushed pineapple (undrained)
1 lb. can whole cranberry sauce
3/4 c. chopped pecans
3/4 c. Port wine
1 (8 oz.) pkg. cream cheese
1 c. dairy sour cream

Preparation

Dissolve Jell-O in boiling water.
Stir in undrained pineapple, cranberry sauce and wine.
Chill until slightly thickened.
Fold in pecans.
Pour into 2-quart serving bowl and chill until firm.
When mixture is set, soften cheese and gradually beat in sour cream.
Spread over Jell-O and chill. Serves 8.