1 (6 oz.) pkg. raspberry Jello
1 c. hot water
1 (16 oz.) can whole cranberry sauce
1 (20 oz.) undrained crushed pineapple
1/3 c. wine or fruit juice
1/2 c. chopped nuts

Dissolve Jello in hot water. Stir in Cranberry Sauce, pineapple, wine or juice and nuts. Pour into 9 x 13 inch pan. Chill until firm.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 c. dairy sour cream
1-2 tbsp. sugar