This is one of the salad side dishes that my mother and grandmother would make for Thanksgiving and Christmas in the 1950's. Just 4 ingredients, so very easy ~ but I loved it because it tastes like ice cream! *
My grandmother served it on lettuce leaves, but my mom would scoop it out into sherbet dishes.
1 can Whole Cranberry Sauce (16 oz.)
1 can Crushed Pineapple, Drained (8 oz.)
1 cup Sour Cream
1/4 cup Powdered Sugar
In a medium bowl combine cranberry sauce, pineapple, powdered sugar and sour cream. Spoon into an 8" square pan (that's been lined with foil and/or saran); or into a bowl (to scoop out later). Cover with foil and place into the freezer.
To Serve: Let stand for 15 to 20 minutes at room temperature. If it was made in an 8" square pan, cut into squares and serve on lettuce leaves. If it was made in a bowl, you can scoop it out and put it into ramekins or sherbet dishes.