Pineapple Cranberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry gelatin
1 1/4 c. boiling water
1 (1 lb. 4 oz.) can whole cranberry sauce
3/4 c. Port wine
1 c. chopped pecans
1 c. dairy sour cream
1 (8 oz.) cream cheese
1 (20 oz.) can crushed pineapple (in juice)

Preparation

Dissolve gelatin in boiling water.
Stir in undrained pineapple, cranberry sauce and wine.
Chill until mixture thickens slightly.
Fold in pecans and turn into a 9 x 9 x 2-inch square pan.
Chill until firm.
When gelatin is set, soften cheese and gradually beat in sour cream until mixture is smooth and creamy. Spread over gelatin.
Chill.
Makes about 9 servings.