Frosty Cranberry Salad

• 1 16-oz can (2 cups) whole cranberry sauce
• 1 8-3/4 oz can (1 cup) crushed pineapple, drained
• 1 cup dairy sour cream
• 1/4 cup sifted confectioners’ sugar

Combine cranberry sauce and crushed pineapple. Stir together sour cream and confectioners’ sugar; 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 termperature. Remove foil and cut salad in six wedges. If desired, cut 3 well-drained pineapple rings in half; place one half atop each cranberry wedge. Serve on lettuce.

Yield: 6 servings