Instructions: In a medium bowl, beat the cream cheese, cranberry sauce, pineapple, and walnuts until well combined, then spoon into the pie crust.

In a small bowl, combine the sour cream and brown sugar. Spoon dollops of the sour cream mixture over the cranberry mixture and swirl with a knife to create a marbled effect.

Cover and freeze for at least 8 hours, or overnight. Thaw for 5 minutes before slicing and serving.

This recipe yields 8 servings.

Comments: Whole-berry cranberry sauce adds nice cranberry chunks to the pies texture, but jellied cranberry sauce can also be used. I like to garnish the pie with drained pineapple slices and fresh mint before serving.

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