1 (20 oz.) can crushed pineapple
1 can whole cranberry sauce
1/2 c. sugar
1/2 c. plain yogurt
1/2 c. sour cream
1 (8 oz.) Cool Whip

Drain pineapple. Add cranberry sauce, mix well. Stir in sugar, plain yogurt and sour cream. Fold in Cool Whip. Put paper muffin cups in muffin tin. Fill cups full and freeze. Makes 15.