1 (16 oz.) can whole cranberry sauce
1 (20 oz.) can crushed pineapple
1/2 c. walnuts, broken up
2 c. whipped topping

Combine cranberry sauce and pineapple together in bowl. Fold in nuts and the whipped topping. Pour mixture into 9 x 13 x 2 inch pan. Freeze until firm. Remove from freezer about 15 minutes before serving. Cut into pieces; serve on lettuce. Makes about 20-24 servings.