1 (8 serving) pkg. red raspberry gelatin
2 c. boiling water
1 (8 1/2 oz.) can mandarin oranges
1 (16 oz.) can whole cranberry sauce
1/2 c. port wine
1/2 c. chopped walnuts
1 (20 oz.) can crushed pineapple
1/4 c. sugar
1 tbsp. flour
1 egg, beaten
1/2 c. whipping cream, whipped, or 8 oz. frozen whipped topping, thawed

Dissolve gelatin in boiling water. Drain oranges, reserving 1/3 cup liquid. Stir juice, cranberry sauce and port wine into gelatin. Chill until partially set. Coarsely chop oranges. Drain pineapple, reserving 1/2 cup juice. Fold oranges, pineapple and walnuts into gelatin. Turn into 8-inch square dish or mold. Chill until completely set.

In small heavy saucepan, combine sugar, flour, pineapple juice and egg. Cook over low heat, stirring until very thick and bubbly. Cool. Add whipped cream and mix thoroughly. Spread over top of gelatin and garnish with nuts, if desired.

Makes 9 servings.