2 (3 oz.) pkg. raspberry
1 1/4 c. boiling water
1 (10 oz.) crushed pineapple
1 can whole cranberry sauce
1 c. chopped pecans
3/4 c. red port wine
Put in refrigerator and let jell. Then make topping.
1 (8 oz.) cream cheese
1/2 c. sugar
1 (8 oz.) sour cream
Cream the cream cheese well with electric beaters; add
sugar. Then add sour cream. Pour over top of jello mixture and
then sprinkle with chopped pecans.
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