1 sm. can crushed pineapple, drain juice
8 oz. cream cheese, softened
2 tbsp. sugar
2 tbsp. mayonnaise
1 can jellied cranberry sauce
1/2 c. pecans
2 c. Cool Whip

Blend softened cream cheese and cranberry sauce. Add sugar and mayonnaise. Then add Cool Whip and last the pineapple and pecans. Will blend to fairly smooth consistency. Pour in 9 x 13 inch pan and freeze at least 12 hours before serving. Keep leftovers in freezer. Serve frozen.