Portofino Salad - cooking recipe

Ingredients

6 oz. raspberry gelatin
1 1/4 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 (16 oz.) can whole cranberry sauce
3/4 c. red wine or orange juice
1 c. chopped pecans
8 oz. cream cheese
1 c. sour cream

Preparation

Dissolve gelatin in boiling water.
Stir in pineapple, cranberry sauce and wine.
Chill until mixture thickens slightly. Fold in pecans and turn into a 2-quart serving bowl or 9 x 9 x 2-inch dish.
Chill until firm.
When gelatin is set, soften cream cheese and gradually beat in sour cream until mixture is smooth. Spread over gelatin.
Chill and serve.