1 c. sour cream
1 pkg. (3 oz.) cream cheese
2 cans (16 oz.) whole cranberry sauce
8 oz. crushed pineapple, drained
1 container (8 oz.) frozen whipped topping, thawed
1 c. chopped pecans

In electric mixer bowl combine sour cream, cream cheese and sugar. Mix until well blended. Stir in cranberry sauce, drained pineapple and nuts. Fold in topping. Place in a slightly oiled 6 cup mold. Freeze.

To serve dip bottom of bowl in warm water until salad looses itself. Invert on platter and serve.

Walnuts can be used instead of pecans.