6 oz. raspberry Jello
1 c. hot water
16 oz. can whole cranberry sauce
13 1/4 oz. can crushed pineapple
2/3 c. wine (port or sherry) (opt.)
1/2 c. chopped walnuts
1 c. sour cream
3 oz. cream cheese

Mix Jello and hot water together. Add cranberry sauce, crushed pineapple, wine and nuts. Chill until firm. Frost with sour cream and cream cheese mixed together. Serve on lettuce leaves.