2 c. (1 lb. can) whole berry cranberry sauce
3/4 c. (8 1/2 oz. can) drained, crushed pineapple
1 c. sour cream
1/3 c. coarsely chopped pecans and walnuts

In medium mixing bowl, combine all ingredients; mix well. Pour into 8 inch square pan, ice cube tray, or 6 individual molds. Freeze until firm, about 2 hours. If desired, garnish with pecan halves. Serve; cut into squares or unmolded on a lettuce leaf.