1 can whole cranberry sauce
1 can crushed pineapple (Dole tall thin can)
1 c. sour cream

Drain pineapple.

Mix ingredients.

Line muffin tins with paper liners. Fill mix to top of mold and put in freezer.

Remove just before serving and arrange on lettuce leaves as a refreshing salad.

May also be used as tangy dessert if removed 5-10 minutes earlier from freezer and served crushed in parfait glasses. Serves 20.