1 (16 oz.) can whole berry cranberry sauce
1 (8 oz.) can crushed pineapple, drained well
1 (16 oz.) carton sour cream, divided
1/2 c. pecans, chopped
12 foil muffin liners, lg. size
1 (15 oz.) can pineapple chunks, for garnish
12 lettuce leaves

Combine cranberry sauce, crushed pineapple, 8 ounces sour cream and pecans. Blend with mixer; pour into liners which have been placed in muffin tins. Freeze until ready to serve.

To Serve: Remove foil liners; place salad on lettuce; top with a dollop of sour cream and drained pineapple chunks. Serves 12.