PORTOFINO MOLD Loretta McFeaters

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


Dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce, and wine. Chill until mixture thickens slightly. Fold in nuts and pour into a square dish. Chill until firm. When gelatin is set, soften cream cheese and gradually beat in sour cream until mixture is smooth. Spread over gelatin. Chill.
Makes 8 servings.