This is a frozen salad we have every Thanksgiving and Christmas. But it is so easy and delicious, it could definitely be made more often. To make for a good presentation, add pineapple rings to the top and serve over lettuce leaves.
1 16-oz. can of whole cranberry salad
1 can (8 3/4 oz) crushed pineapple, drained well
1 cup sour cream
1/4 cup sifted confectioners sugar
Combine cranberry sauce and crushed pineapple. Stir together confectioners sugar and sour cream; add to fruit mixture. Line a 3 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 wedges.