1 lb. can jellied cranberry sauce, beaten until sauce
No. 2 can drained crushed pineapple
1/2 pt. cultured sour cream
1/2 c. chopped nuts

Combine above ingredients, reserving cranberry and pineapple cans. Lightly grease the cans; spoon in salad mixture. Cover tightly with foil; freeze for several hours or overnight. Cut out bottom lids of cans, using lids to press out salad. Slice with knife into 1/2 to 3/4 inch slices. Yields 12 to 16 servings.