1 can (20 1/2 oz.) crushed pineapple, well drained
1 can (16 oz.) whole cranberry sauce
1 c. dairy sour cream
1/4 c. coarsely chopped pecans

Mix all ingredients thoroughly. Pour into refrigerator tray. Freeze at least 3 hours or until firm. Thirty minutes before serving, remove tray from freezer to refrigerator. Yield: 6 to 8 servings.