2 pkgs. raspberry Jello
1 1/4 c. boiling water
1 (1 lb.) can whole cranberry sauce
1 (1 lb. 4 oz.) crushed pineapple, undrained
3/4 c. port wine
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. sour cream

Dissolve gelatin in water. Stir in undrained pineapple, cranberry sauce and wine. Chill until slightly thickened. Fold in pecans and put into a 9x9x2 dish. Chill until firm. Soften cheese and gradually beat in sour cream until smooth. Spread on top.