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1 large pkg. raspberry gelatin
1 1/4 c. boiling water
1 (1 lb. 4 oz.) can crushed
1 (1 lb.) can whole cranberry
3/4 c. sherry or Port wine
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. sour cream

Dissolve gelatin in boiling water. Stir in undrained
pineapple, cranberries and wine. Chill until mixture thickens
slightly. Fold in nuts and pour in 2 quart pan; chill until
firm. When set, soften cream cheese and gradually beat in sour
cream until smooth. Spread over gelatin.

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