1Combine sour cream and powdered sugar in a large mixing bowl.
2Stir in cranberry sauce and undrained pineapple. Mix well.
3Spoon mixture into cupcake papers. Freeze til firm.
4Remove cupcakes from freezer about 10 minutes before serving.
NOTE: If you prefer, you may spoon the mixture into a 9x13 dish and serve as a bar, or as a salad on a lettuce leaf.
You may want to try this recipe with sliced frozen strawberries instead of the cranberry sauce.