Recipe - Cranberry-Pecan Salad

1 pack (6 oz) raspberry gelatin
1 One half cup Boiling water
1 cn (20 oz) crushed pineapple;
including liquid
1 cn (16 oz) whole cranberry
sauce
Three fourths cup Port wine or sweet sherry
1 cup Chopped pecans
1 cup Sour cream
8 ounce Cream cheese; softened
One half cup Sugar

In a bowl, dissolve gelatin in boiling water. Stir in pineapple, including
liquid, cranberry sauce, and wine. Chill until mixture begins to thicken.
Fold in pecans; pour into 9 X 13 square pan. Chill until firm. In small
bowl with electric mixer, beat sour cream with cream cheese and sugar.
Spread over gelatin and chill.

Posted to recipeludigest Volume 01 Number 377 by MELODEE FRENCH
mfrench@lanlaw.com on Dec 17, 1997