2 pkg. sm. raspberry Jello
1 can jellied cranberry sauce
1 can (20 oz.) crushed pineapple, drained
1 1/2 c. boiling water
3/4 c. Gallo Port wine
1/2 c. nuts

Mix Jello with water and dissolve. Add cranberry sauce and wine. Add pineapple and nuts. Chill until set.