1 pkg. raspberry jello (6 oz)
1 cup hot water
1 can whole cranberries (16 oz)
1 large can crushed pineapple (14-16 oz undrained)
2/3 cup red wine (port or almaden)
1 cup chopped walnuts
6 oz. softened cream cheese
1 cup sour cream

Mix first 6 ingredients together and spread 1/2 the mixture in a 9 x 9 inch pan. Chill until firm. Then spread over chilled gelatin, 6 oz softened cream cheese and 1 cup sour cream, which has been creamed together. Add remaining salad mixture and re-chill until firm. Cut in squares and serve.

Serves 12.