2 (3 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1 can whole cranberry sauce
1 (20 oz.) can crushed pineapple, undrained
1/2 c. chopped nuts
1/2 c. port wine

Combine above ingredients; mix well. Pour into 9 x 12 loaf pan. Refrigerate until set. Beat 1 (8 ounce) package cream cheese (soft) and 1 cup sour cream. Spread on top of Jello salad. Refrigerate.