1 c. sour cream
1 (3 oz.) cream cheese
1/2 c. sugar
2 (16 oz.) cans whole cranberry sauce
1 (8 oz.) can crushed pineapple
1 c. chopped pecans
1 (8 oz.) frozen whipped topping
Fresh parsley for garnish

Combine sour cream, cream cheese and sugar; mix well. Add cranberry sauce, pineapple and nuts. Fold in whipped topping. Pour into a 6 cup slightly greased mold and freeze. Turn out on plate, garnish with parsley and whipped topping.