Yield: 24 Servings
|1 pack||(6 oz) raspberry gelatin|
|1½ cup||Boiling water|
|1 can||(20 oz) crushed pineapple; including liquid|
|1 can||(16 oz) whole cranberry sauce|
|¾ cup||Port wine or sweet sherry|
|1 cup||Chopped pecans|
|1 cup||Sour cream|
|8 ounces||Cream cheese; softened|
In a bowl, dissolve gelatin in boiling water. Stir in pineapple, including liquid, cranberry sauce, and wine. Chill until mixture begins to thicken.
Fold in pecans; pour into 9 X 13 square pan. Chill until firm. In small bowl with electric mixer, beat sour cream with cream cheese and sugar.
Spread over gelatin and chill.
Posted to recipelu-digest Volume 01 Number 377 by MELODEE FRENCH <mfrench@...> on Dec 17, 1997