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Cranberry and Cream Cheese Molded Salad - Portofino Mold
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  • 2 3 oz (84 grm). packages raspberry gelatin
  • 1-1/2 cups (350 ml) boiling water
  • 1 20 oz (560 grm). can crushed pineapple, undrained
  • 1 1 lb (.5 kg). can whole cranberry sauce
  • 3/4 cup (175 ml) port wine
  • 2 cups (475 ml) chopped pecans
  • 1 8 oz (224 grm). package cream cheese
  • 1 cup (225 ml) dairy sour cream
  • Dissolve gelatin in boiling water.
  • Stir in pineappple, cranberry sauce and wine.
  • Chill until mixture thickens slightly.
  • Fold in pecans and turn into a 2 quarts (1900 ml) serving dish.
  • Chill until firm.
  • When gelatin is set, soften cream cheese and gradually beat in sour cream until mixture is smooth.
  • Spread over gelatin.
  • Chill until serving time.
  • Do not unmold.
Spoon the servings out or cut into squares and serve on lettuce leaves.

This has been a family favorite for holiday dinners for over 20 years. The recipe comes from the 25th National Square Dance Convention Cookbook in 1976.

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