1 c. sour cream
1 (3 oz.) pkg. cream cheese (softened)
1/2 c. sugar
2 cans whole cranberry sauce
1 (8 oz.) can crushed pineapple (well drained)
1 c. chopped pecans
1 (8 oz.) container frozen whipped topping (thawed)

In a bowl, with electric mixer combine sour cream, cream cheese, and sugar until well blended. Stir in cranberries, pineapple, and pecans. Fold in topping. Place in slightly oiled 6 cup mold and freeze. To serve dip bottom of mold in warm water until salad loosens and invert onto platter. This salad should be only slightly thawed before serving.