1 (No. 1) can jellied cranberry sauce
1/4 c. chopped nuts
1/2 pt. sour cream
1 (No. 2) can crushed pineapple

Put sauce in bowl and beat until mushy. (Reserve can.) Combine sour cream and nuts. Drain pineapple well and stir into cranberry sauce. (Reserve can.) Add sour cream and nuts. Clean reserved cans; grease insides lightly. Put cranberry mixture into cans; cover tightly with foil. Freeze until firm. Let cans stand at room temperature for several minutes. Cut bottoms from cans; push salad from cans. Cut in slices to serve. Serves 12-16.