1 can (1pound 4-1/2 ounces) or so ,crushed pineapple, well drained
1 can ( 1 pound) whole berry cranberry sauce
1 cup dairy sour cream
1/4 cup coarsely chopped pecans
Instructions
Mix pineapple, cranberry sauce, sour cream and pecans. Pour into 8x8 foil or pyrex pan. Freeze at least 3 hours or until firm.
Thirty minutes before serving, remove tray from freezer and place in refreigerator.
Serving
Suggestions
Serve on Bib lettuce with a dab of mayo if you like.........
Originally Submitted
2/11/2008
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You can add this Frozen Cranberry-Pineapple Salad recipe to your own private DesktopCookbook.
