2 (3 oz.) pkgs. raspberry gelatin
1 1/2 c. boiling water
1 (20 oz.) can pineapple, drained
1 can whole cranberry sauce
3/4 c. port wine
1 1/4 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 c. sour cream

Dissolve gelatin in boiling water. Add pineapple, port wine, cranberry sauce and 1 cup nuts. Mix and pour in 9x13 inch dish. Refrigerate until firm.

Mix sugar, sour cream, cream cheese until smooth. Spread on top of gelatin. Sprinkle with 1/4 cup chopped nuts.