1 (16 oz.) can (2 c.) whole cranberry sauce
1 (8 3/4 oz.) can (1 c.) crushed pineapple, drained
1 c. dairy sour cream
1/4 c. sifted confectioners' sugar

Combine cranberry sauce and crushed pineapple. Stir together sour cream and confectioners' sugar; add to fruit mixture. Line a 3 cup refrigerator tray with foil; pour in fruit mixture. Freeze firm. To serve, turn out frozen salad and let stand a few minutes at room temperature. Remove foil and cut salad in six wedges.