1 lg. raspberry Jello
2 c. boiling water
1 c. port wine
1 c. crushed pineapple
1 c. chopped celery
1 c. chopped walnuts
1 can whole cranberry sauce

TOPPING:

1 pt. sour cream
13 oz. cream cheese

Dissolve Jello in water. Stir in wine, pineapple, nuts, and cranberry sauce. Pour into 13 x 9 inch pan and chill. Combine sour cream and cream cheese, blend until smooth. Spread over chilled Jello and sprinkle with nuts.