1 (16 oz.) can whole cranberry sauce
1 c. sour cream
1 (8 oz.) can crushed pineapple, drained
1 c. chopped pecans
1/4 c. sifted confectioners' sugar

Combine cranberry sauce and pineapple. Stir together sugar and sour cream. Add to fruit and nuts. Place in mold or cups and freeze. Just before serving, let stand 20 minutes out of freezer and serve on bed of lettuce.