Source:

Susanm

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

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.