Portofino (Cranberry) Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. red raspberry jello
1 1/4 c. boiling water
1 (1 lb. 4 oz.) can crushed pineapple (undrained)
1 (1 lb.) can cranberry sauce
1/4 c. Port wine (I use less)
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. sour cream

Preparation

Dissolve gelatin in boiling water.
Stir in cranberry sauce until dissolved.
Stir in pineapple and wine.
Chill until mixture thickens slightly.
Fold in pecans and pour into an 8 x 12-inch pan.
Chill until firm (overnight).