1 lg. pkg. raspberry Jello
1 1/4 c. boiling water
1 (No. 2) can whole cranberry sauce
1 (No. 2) can crushed pineapple
1 c. nuts (pecan halves)
3/4 c. port wine

In large mixing bowl dissolve Jello into water. Add pineapple and cranberry sauce, stir, add nuts and wine and pour into large mold with center ring. After mold is set and ready to serve, put the following in center of Jello mold: 8 ounces lite cream cheese (softened) mixed with 1 cup lite sour cream and beaten well.