Cranberry Pecan Frozen Salad
1 C. sour cream
3 oz. cream cheese
1/2 C. sugar
2 16 oz. cans whole cranberry sauce
1 8 oz. can crushed pineapple drained
1 C. chopped pecans
1 8 oz. carton frozen whipped topping
Using a electric mixer, mix sour cream, cream cheese and sugar together. Stir in cranberry sauce, pineapple and pecans. Fold in whipped topping.
Pour into a 6-cup mold that has been lightly sprayed with cooking spray.
Freeze until firm.
To serve, dip mold in warm water until salad separates from the side of the mold. Invert onto serving dish.
Salad should be slightly thawed when serving.