1 (6 oz.) pkg. raspberry Jello
1 c. hot water
1 (16 oz.) can whole cranberry sauce
1 (13 1/4 oz.) can crushed pineapple, undrained
2/3 c. port wine or fruit juice
1/2 c. chopped walnuts

TOPPING:

2 (3 oz.) pkgs. Philadelphia cream cheese
1 c. dairy sour cream

Dissolve Jello in hot water; pour into 9 x 13 inch pan. Stir in cranberries, pineapple, wine and walnuts. Chill. Spread topping and chill again.