Holiday Salad - cooking recipe

Ingredients

1 (No. 2) can crushed pineapple
2 (3 oz.) pkg. raspberry gelatin
1 can cranberry sauce
1 envelope unflavored gelatin
1 c. boiling water
1 c. Port wine or 1/2 c. bourbon

Preparation

Drain 1/2 cup syrup from pineapple.
Sprinkle unflavored gelatin over syrup.
Place softened gelatin over low heat and stir constantly until dissolved.
Dissolve raspberry gelatin in boiling water.
Add unflavored gelatin to raspberry gelatin.
Stir in remaining undrained pineapple, cranberry sauce and Port wine or bourbon.
Chill until mixture begins to thicken.
Stir in 1 cup chopped walnuts or pecans and pour into 2-inch mold or individual molds.
Chill until firm, several hours or overnight.