1 (6 oz.) pkg. raspberry Jello
1 c. boiling water
1 (16 oz.) can cranberry sauce
1 (15 1/2 oz.) can crushed pineapple
3/4 c. port wine
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 (8 oz.) carton sour cream
1 c. chopped pecans, divided

Dissolve Jello in boiling water; add cranberry sauce, stirring with wire whisk until smooth. Stir in pineapple and wine, and spoon into a lightly oiled 12x8x2 dish. Chill until firm.

Combine cream cheese with sugar. Stir in sour cream. Reserve 2 tablespoons pecans for garnish. Stir remaining pecans into the cream cheese mixture. Spread topping over salad and sprinkle with reserved pecans. Chill well.