Portofino Mold - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry jello
1 1/4 c. boiling water
1 lb. 4 oz. can crushed pineapple, not drained
1 lb. can whole cranberry sauce
3/4 c. Port wine or apple juice
1 c. chopped walnuts or pecans
1 (8 oz.) pkg. 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 nuts and turn into 2-quart dish or 9 x 9 x 2-inch square dish.
Chill until firm.
Soften cream cheese and slowly add sour cream until mixture is smooth.
Spread over gelatin.
Chill until serving time.
Yields 8 servings.
Family favorite.