1 cup fresh or frozen cranberries 1/4 cup sugar 1 can (8 ounces) crushed pineapple, drained 1/2 cup whipped topping Chopped pecans Additional cranberries and fresh mint, optional
In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired. Yield: 4 servings.