Cranberry-pineapple salad

1 can (20 1/2 oz) crushed pineapple, well drained
1 can (16 oz) whole cranberry sauce
1 cup sour cream
1/4 cup coarsely chopped pecans
6-8 servings
Mix all ingredients thoroughly.
Pour into refrigerator tray.
Freeze at least 3 hours or until firm.
Thirty minutes before serving, remove tray from freezer to refrigerator.