1 lg. pkg. raspberry Jello
1 1/2 c. boiling water
2/3 c. port wine
1 lg. (No. 2) can crushed pineapple and juice
1 can cranberry sauce
1 c. chopped walnuts
1/2 pt. (8 oz.) sour cream
1 sm. cream cheese
Chopped nuts

Dissolve raspberry Jello in boiling water. Add port wine, crushed pineapple and juice, cranberry sauce, and chopped walnuts. Put in 9x13 inch pan.

Set until firm, then top with a mixture of sour cream and cream cheese, blended. Sprinkle with additional chopped nuts. If making ahead, wrap with Saran Wrap. Serves 12.