1 1/2 c. drained crushed pineapple (No. 2 or 1 lb. 4 oz. can)
1 can whole cranberry sauce
1 c. dairy sour cream
1/4 c. pecans, coarsely chopped

Combine all ingredients and spoon into a non-metal loaf pan or a 1-quart dish or mold that can be placed in freezer. Freeze overnight or several days ahead. Unmold and slice to serve. Makes 8 or 9 servings.