2 cans cranberry sauce
2 pkgs. strawberry Jello
2 pkgs. cherry Jello
4 c. water
2 pkgs. Knox gelatin
2 c. Port wine
1 lg. can (1 lb.) pineapple

Dissolve Knox in wine, dissolve Jello in water. Add cranberries and remaining ingredients. Put in casserole which has been sprayed with non-stick. Place in refrigerator until ready to serve. Serve on lettuce with mayonnaise on top sauce.