This salad is wonderful for Thanksgiving or Christmas dinner. My family loves it. Enjoy!
2 pkgs of small raspberry jello
1 ¼ cup of boiling water
1 16 oz. can of whole cranberry sauce
2/3 cup of port wine
1 16 oz. can crushed pineapple (undrained)
8 oz. pkg of cream cheese, softened
1 cup of Cool Whip
1 cup of powdered sugar
Dissolve the jello in hot water. Add the cranberry sauce and pineapple and let set for ½ hour.
Add the wine, stirring well. Chill for 4 hours. For the topping, mix the cream cheese, cool whip
and powdered sugar with a beater until smooth. If needed, add a little more Cool Whip or milk. Spread over the jello salad and serve.