Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Pkg. rasberry jello |
| 1¼ cup | Boiling water |
| 1 large | Can whole cranberry sauce |
| 1 large | Can undrained crushed |
| Pineapple | |
| 1 cup | Chopped nuts (walnuts or |
| Pecans) | |
| ¾ cup | Port wine |
| 8 ounces | Cream cheese |
| 1 cup | Sour cream |
Dissolve jello in boiling water. Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine. Pour into a 9x 13 inch glass dish and chill for 24 hrs. When ready to serve, stir cream cheese until soft, add sour cream and beat well. spread on top of Jello fundraiser cookbook 1990 Glendora country club