Portofino Mold

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#103337

serves/makes:

ready in:
2-5 hrs

ingredients

1 package (6 ounce size) raspberry gelatin powder
1 1/4 cup boiling water
1 can (1 pound, 4 ounce size) crushed pineapple, including liquid
1 can (1 pound size) whole berry cranberry sauce
3/4 cup port wine or cranberry juice
1 cup chopped pecans
1 cup sour cream (consider reduced fat or fat-free)
1 package (8 ounce size) cream cheese, softened (consider using reduced-fat)

directions

In a bowl, dissolve gelatin in boiling water. Stir in pineapple including liquid, cranberry sauce and wine or cranberry juice. Chill until mixture begins to thicken.

Fold in pecans; pour into a 9-inch square pan. Chill until firm.

Beat sour cream with cream cheese. Spread over gelatin and chill.