- 1 (16 oz.) can whole cranberry sauce
- 1 (8 3/4 oz.) crushed pineapple, drained
- 1 c. dairy sour cream
- 1/4 c. sifted confectioners sugar
- Combine cranberry sauce and drained, crushed pineapple. Stir together sour cream and confectioners sugar; add to fruit mixture. Line
- cup refrigerator tray with foil; pour in fruit mixture.
- Freeze firm.
- To serve, turn out frozen salad and let stand a few minutes at room temperature.
- Remove foil and cut salad in six wedges.