2 (3 oz.) pkg. raspberry Jello
1 (1 lb.) crushed pineapple, undrained
1 (1 lb.) whole cranberry sauce
3/4 c. port wine
1 c. boiling water
1/2 c. chopped pecans

Mix Jello and boiling water; then add remaining ingredients. Chill until firm.

TOPPING:

Combine 1 cup sour cream with 8 oz. cream cheese, at room temperature. Spread on chilled Jello.