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

Mix cream cheese, sour cream, and sugar. Stir in cranberry sauce, pineapples, and nuts. Fold in whipped cream. Pour into 6 cup mold. Freeze. Dip in warm water to remove from mold.