1 cup fresh OR frozen cranberries
1/4 cup sugar
1 (8 oz) can 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.

4 servings