1 family size pkg. any red Jello
2 c. boiling water
1 c. red wine (burgundy, vine rose or chianti)
1 can crushed pineapple
1 can whole cranberry sauce
1 c. diced celery
1 c. chopped walnuts

Dissolve Jello in boiling water. Add wine, pineapple and cranberry sauce, celery and nuts. Put into 9x13 inch pan.

When partially set, top with 1/2 pint sour cream mixed with 1 large package (8 ounce) cream cheese. Cut into squares and serve on lettuce leaves. (Good!)