1 can whole cranberries
1 (6 oz.) raspberry Jello
1 lg. can crushed pineapple & juice
1 1/4 c. hot water
3/4 c. port wine
1 c. chopped pecans

TOPPING:

1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1/2 c. powdered sugar

Boil and pour 1 1/4 cups of hot water into bowl. Add can of whole cranberries and raspberry Jello in water. Stir well. Add pineapple (juice too), wine and pecans. Continue to stir and mix thoroughly. Pour into decorative bowl or mold of choice. Refrigerate.

In bowl, add softened cream cheese, sour cream and powdered sugar. Beat at low speed until blended together. Once mold has set, add topping. I add candy nonpariels at Christmas to dress it up.