Portofine Mold

By carvalhohm

Ingredients

• 1 package (6 ounces) raspberry gelatin
• 1 1/4 cups boiling water
• 1 can (1 pound, 4 ounces) crushed pineapple, including liquid
• 1 can (1 pound) whole cranberry sauce
• 3/4 cup port wine or cranberry juice
• 1 cup chopped pecans
• 1 cup sour cream
• 1 package (8 ounces) cream cheese softened

Details

Servings 9

Preparation

Step 1

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 a 9-inch square pan. Chill until firm.

In small bowl of electric mixer, beat sour cream with cream cheese. Spread over gelatin and chill.