2 (8 oz.) cream cheese
1 large can pineapple (crushed), drained
1 Tbsp. sugar
1 (16 oz.) Cool Whip
1 can whole cranberry sauce
1 c. pecans, chopped

Cream together cream cheese, pineapple, sugar and Cool Whip. Fold in cranberry sauce and pecans. Pour into a lightly buttered (8 or 9-inch) pan and freeze. May be prepared weeks or even months ahead as it keeps very well. Serve sliced or scooped on lettuce leaf.