2 (3 oz.) pkgs. raspberry gelatin
1 1/4 c. boiling water
1 (1 lb. 4 oz.) can crushed pineapple, undrained
1 (1 lb.) can whole cranberry sauce
3/4 c. Port wine
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. sour cream

Dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce, and wine. Chill until mixture thickens slightly. Fold in pecans and turn into 2-quart serving bowl or 9x9x2 dish. Chill until firm.

Soften cream cheese and gradually beat in sour cream until smooth. Spread over gelatin. Chill until serving time. Makes about 8 servings. Can be made with sugar-free and low-fat ingredients.