2 (3 oz.) pkg. raspberry gelatin
3 c. boiling water
3/4 c. cold water
1/2 c. Port wine
1 c. whole berry cranberry sauce
1/2 c. chopped apple
1/2 c. chopped walnuts
1 (3 oz.) pkg. lemon gelatin
1/2 c. mayonnaise
1 (4 oz.) Cool Whip

Dissolve 1 package raspberry gelatin in 1 cup boiling water. Add 1/4 cup cold water and 1/4 cup wine and chill until slightly thickened. Fold in cranberry sauce, apple and walnuts. Pour into 2 quart serving dish. Chill until set, but not firm. Dissolve lemon gelatin in 1 cup boiling water. Chill until slightly thickened, then blend in mayonnaise and whipped topping. Pour over gelatin in dish. Chill until set, but not firm. Dissolve remaining raspberry gelatin in remaining boiling water. Add remaining cold water and wine. Chill until slightly thickened. Pour into dish over lemon layer. Chill until firm. Garnish with sugared green grapes, if desired.

Makes 12 servings, 6 3/4 cups.