2 sm. pkg. or 1 lg. pkg. raspberry Jello
1 can whole cranberry sauce
2/3 c. Port wine (red)
1 c. sour cream
1 1/4 c. boiling water
1 can crushed pineapple and juice
1 c. chopped walnuts
1 (8 oz.) pkg. cream cheese

Mix Jello and water. Dissolve and cool. Add crushed cranberry sauce, juice and pineapple, wine and walnuts. Mix well and put into mold and let set. When completely set up, ice with the following:

Mix together sour cream and cream cheese in blender or with mixer and spread over top of salad. Serves 10 to 12.