Cranberry and Cream Cheese Molded Salad - Portofino Mold

• 2 3 oz (84 grm). packages raspberry gelatin
• 1-1/2 cups (350 ml) boiling water
• 1 20 oz (560 grm). can crushed pineapple, undrained
• 1 1 lb (.5 kg). can whole cranberry sauce
• 3/4 cup (175 ml) port wine
• 2 cups (475 ml) chopped pecans
• 1 8 oz (224 grm). package cream cheese
• 1 cup (225 ml) dairy sour cream

1. Dissolve gelatin in boiling water.
2. Stir in pineappple, cranberry sauce and wine.
3. Chill until mixture thickens slightly.
4. Fold in pecans and turn into a 2 quarts (1900 ml) serving dish.
5. Chill until firm.
6. When gelatin is set, soften cream cheese and gradually beat in sour cream until mixture is smooth.
7. Spread over gelatin.
8. Chill until serving time.
9. Do not unmold.

raspberry gelatin, boiling water, pineapple, cranberry sauce, port wine, pecans, cream cheese, sour cream

Taken from online-cookbook.com/goto/cook/rpage/001125 (may not work)