1 (6 oz.) pkg. raspberry Jello
1 c. boiling water
1 (16 oz.) can cranberry sauce
1 (15 1/2 oz.) can crushed pineapple (undrained)
3/4 c. port wine
1 (8 oz.) pkg. cream cheese (softened)
1/4 c. sugar
1 (8 oz.) carton sour cream
1 c. chopped pecans

Dissolve Jello in boiling water. Add cranberry sauce, stirring with a wire whisk until smooth. Stir in pineapple and wine and spoon into a lightly oiled 12 x 8 x 2 inch dish. Chill until firm.

Combine cream cheese and sugar. Stir until combined. Stir in sour cream. Reserve 2 tablespoons pecans for garnish.

Stir in remaining pecans in cream cheese mixture. Spread over salad and sprinkle reserved pecans. Chill well.