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Portofino Mold

1 pkg (6 oz) raspberry gelatin
1 1/4 cups boiling water
1 can (1 lb, 4 oz) crushed pineapple, including liquid
1 can (1 lb) whole cranberry sauce
3/4 cup port wine
1 cup chopped pecans
1 cup sour cream
1 pkg (8 oz) cream cheese, softened

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 a 9-inch square pan.
Chill until firm. In small bowl of electric mixer, beat sour cream
with cream cheese. Spread over gelatin and chill. Makes 9 servings.


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6 of 9 people found the following review helpful:
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Classy Jello Mold, December 30, 2003 - 11:36 AM
Reviewer: Jeff Glenn from Chicago, IL, USA
I love this mold. My Aunt made it years ago and I fell in love with it and am glad it's here for all to share. Being a food snob and too hoity toity to make or serve jello molds (just kidding), I found that I could make and serve this one without reservation. This is an excellent buffet dish or can be made into individual molds to serve with meats. Everybody loves it and wants the recipe. I beg to differ with the ingredients, however. The times I have made it and used the juice from the pineapple, the mold was not firm (much to my embarrassment). It was like cold cran-raspberry soup (even though the exposed surface felt quite firm). By omitting the juice, it comes out great for me. Nice and firm. Thanks for posting this old favorite of mine. I still credit it to my Auntie Del though, who made it in the 70's and first served it for me to enjoy. The recipe is exactly the same as hers, including the pineapple juice. Maybe it's just me.?! Thanks again!

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