Cranberry Molded Salad - cooking recipe

Ingredients

6 oz. raspberry jello
1 1/2 c. boiling water
1 (No. 2) can crushed pineapple (undrained)
1 (1 lb.) can whole cranberry sauce
3/4 c. Port or blackberry wine
1 c. chopped pecans
8 oz. cream cheese
1 c. sour cream

Preparation

Dissolve jello in boiling water.
Stir in pineapple, cranberries and wine.
Chill until mixture thickens slightly. Fold in pecans; turn into a 9 x 9-inch pan.
Chill until firm. Stir cream cheese, gradually beating in sour cream.
Spread over jello.
Chill.