1 can whole cranberries
1 1/2 lbs. crushed pineapple, drained
1/4 c. powdered sugar
3 oz. cream cheese
1/2 c. sour cream

Combine cranberries and pineapple; set aside. Combine remaining ingredients. Mix at low speed until smooth; stir in fruit.

Spread into 13x9 inch pan and freeze. Remove from freezer 1/2 hour before serving. Cut into 2 to 3 inch squares. Serve on lettuce leaf.