1 (8 oz.) pkg. cream cheese, softened
1 tsp. lemon juice
1 (12 oz.) container whipped topping
1 (8 oz.) can crushed pineapple, drained
1 (16 oz.) can whole cranberry sauce
1 c. coarsely chopped pecans

Combine cream cheese, lemon juice and whipped topping. Beat on medium speed of an electric mixer until smooth. Add remaining ingredients; stir. Pour into lightly greased mold or serving container and freeze for about 2 hours or until set. Makes 12 servings.