6 oz. pkg. raspberry Jello
2 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (8 3/4 oz.) can crushed pineapple
1/2 c. burgundy (or other wine)
1/2 c. chopped nuts

Dissolve Jello in water. Stir in cranberries, undrained pineapple and wine. Chill until partly set. Stir in nuts.

1 (2 oz.) env. dessert topping mix
1 (8 oz.) cream cheese, softened
1 tsp. grated orange peel

Prepare dessert topping, beat in cream cheese, fold in orange peel.