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

In medium bowl combine cranberry sauce and crushed pineapple. In small bowl stir together sour cream and powdered sugar; add to fruit mixture; mix well.

Line a 3 cup refrigerator tray with foil. Pour in fruit mixture; cover; freeze until firm. At serving time, lift frozen salad and foil from pan; let stand a few minutes at room temperature. Remove foil; cut salad into 6 wedges. Cut well drained pineapple slices in half; arrange each half on top of cranberry salad wedge. Serve on lettuce lined plates. Makes 6 servings.