1 c. sour cream
1 (3 oz.) pkg. cream cheese, softened
2 (16 oz.) cans whole cranberry sauce
1 (8 oz.) can crushed pineapple
1 c. chopped pecans or walnuts
1 container frozen whipped topping, thawed

In bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended. Stir in cranberry sauce, pineapple and nuts. Fold in topping, place in slightly oiled 6 cup mold and freeze.

To serve, dip mold in sink of warm water until salad loosens itself and invert on platter. Decorate with parsley or lettuce leaves. Slice and serve. Salad should be only slightly thawed before serving. Serves 8.