1 can crushed pineapple
1 env. unflavored gelatin
2 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 can whole cranberry sauce
1 c. port wine
1 c. chopped nuts
1 (8 oz.) cream cheese
1 c. sour cream

Drain 1/2 cup syrup from pineapple. Sprinkle gelatin over syrup to soften. Place softened gelatin over low heat. Stir constantly until dissolved. Dissolve raspberry Jello in boiling water. Add gelatin and stir in remaining pineapple, cranberry sauce, port wine. Chill until mixture begins to thicken. Stir in nuts and pour into mold or 9 x 12 inch pan. Chill until firm. Mix cream cheese and sour cream. Spread over top. Garnish with pineapple slices.