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

In medium bowl combine cranberry sauce and crushed pineapple. In small bowl stir together sour cream and confectioners' sugar; add to fruit mixture, mixing ingredients well. Line 3 cup refrigerator tray with foil; pour in fruit mixture and freeze until firm.

Before serving, lift frozen salad and foil from pan. Let stand a few minutes at room temperature. Remove foil. Cut salad into six wedges. Cut well drained pineapple rings in half. Arrange each half on top a cranberry wedge. Serve on lettuce lined platter.