1 1/2 c. drained crushed pineapple (1 lb., 4 oz. can)
1 (1 lb.) can whole cranberry sauce
1 c. dairy sour cream
1/4 c. pecans, coarsely chopped

Combine all ingredients and spoon into an 8 inch square pan. Freeze for several hours or overnight. To serve, cut in squares or slices and arrange on crisp greens.