1 (16 oz.) can whole berry cranberry sauce
1 (8 oz.) can crushed pineapple, well drained
1 (16 oz.) carton sour cream, divided
1/2 c. chopped pecans
12 lg. foil muffin liners
12 lettuce leaves
1 (15 oz.) can pineapple chunks, drained

In large mixer bowl, thoroughly mix cranberry sauce, crushed pineapple, 1 cup sour cream and pecans. Divide evenly among foil liners in muffin tin. Freeze.

To serve, remove liners and arrange molded salad on lettuce leaves. Top evenly with remaining sour cream and garnish with pineapple. Makes 12 servings.