1 c. whipping cream
1 (13 1/4 oz.) can crushed pineapple, drained
1 (1 lb.) can jellied cranberry sauce
2 tbsp. sugar
2 (3 oz.) pkg. cream cheese, softened & cubed
3/4 c. chopped pecans

Whip the cream. Fold in drained pineapple. Spread in 9 inch square dish and set aside. Whip the cranberry sauce to thick liquid consistency. Add sugar and cream cheese to cranberry mixture. Beat until smooth and well blended. Add pecans. Fold the cranberry mixture into the whipped cream. Freeze until solid. Remove from freezer at least 15 minutes before serving. Cut into squares and serve on lettuce leaves.