1 can whole cranberry sauce
1 (8 1/2 oz.) can crushed pineapple
1 (8 oz.) carton sour cream
1/2 c. powdered sugar

Combine all ingredients in a bowl. Ladle mixture into cupcake lined tins and freeze. Remove from this and put in plastic bags for freezer storage. May be topped with whipped topping or salad dressing. Great for church luncheon.