Cranberry Jello Mold

Galena Cellars Recipe Contest Winner
Submitted by Nancy Burns, Berkeley, IL 

1-6 oz. box raspberry jello
1 ½ cups boiling water
1 can jellied cranberry sauce (15 oz.)
1 can crushed pineapple with juice (20 oz.)
¾ cup Galena Cellars Port of Galena
1 cup chopped pecans 

Mash cranberries in a bowl and sprinkle dried jello on top.  Add boiling water and remaining ingredients.  Stir until well mixed and refrigerate overnight. 

Topping:
1 8-oz. cream cheese, softened
1 cup sour cream
¼ cup powdered sugar 

Cream all ingredients and spread on top of jello mold.

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