Portofino Mold - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry gelatin
1 1/4 c. boiling water
1 (20 oz.) can crushed pineapple (undrained)
1 (16 oz.) can whole cranberries
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. dairy sour cream
3/4 c. cranberry juice

Preparation

Dissolve gelatin in boiling water.
Stir in pineapple, cranberry sauce and juice.
Chill until mixture thickens slightly. Fold in pecans and turn into a two-quart mold or flat casserole. Chill until firm.
Beat the softened cream cheese until smooth. Gradually beat in sour cream until mixture is smooth.
Spread over gelatin.
Chill.