2 c. sour cream or plain yogurt
1 lb. can whole cranberry sauce
1 can (8 oz.) crushed pineapple, drained
1 c. miniature marshmallows (opt.)
1 c. chopped pecans

Mix sour cream, cranberry sauce and drained pineapple. Fold in marshmallows and pecans. Pour into foil baking cups; freeze several hours before serving. NOTE: Individual salads will keep their shape better if frozen in a cupcake baking pan. Serves 20+.