Cranberry Jello Salad

CRANBERRY WINE JELLO SALAD

1 pkg. (3 oz. each) raspberry jello
1 1/4 cups boiling water
1 (1 lb) can whole cranberry sauce
1 (1 lb) can crushed pineapple, undrained
1 cup chopped walnuts or pecans
3/4 cup port wine
FOR THE TOPPING:
1 (8 oz) pkg. cream cheese, softened
1 cup sour cream

Dissolve jello in boiling water.

Stir cranberry sauce in thoroughly. Add pineapple, nuts and wine. Pour into a 13x9-inch glass dish and chill for 24 hours.

WHEN READY TO SERVE:
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.