- 2 8oz. cans crushed pineapple
- 2 15oz cans whole cranberry sauce
- 2 cups sour cream
Place Flexipan on Perforated Baking Sheet and set aside. (It’s beautiful in Bell Tray, Tree Tray, Tree Mold, All Occasion Tray, Sunflower Mold, or make half a recipe in the Daisy Mold) Drain cans of pineapple in Colander Scoop. Pour into Mixing Bowl. Add cranberry sauce and sour cream. Stir with Whisk until thoroughly combined. Pour mixture into Flexipan and place in freezer. Freeze 4 hours or overnight. Remove from freezer and turn Flexipan over onto plate. Peel off Flexipan and garnish with cranberries, strawberries, raspberries, fresh mint, etc.