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

Cream together cream cheese and sour cream. Dissolve gelatin in water and let set partially. Stir in pineapple, cranberry sauce and wine. Chill until mixture thickens slightly and fold in pecans. OR Put half mixture in mold and refrigerate until firm, leave other half out. When firm spread cream cheese mixture over and top with other half Jello and refrigerate until set.