2 cups crushed gingersmaps
1/4 cup butter, melted
8 ozs ceam cheese, softened
1 16-oz can whole cranberry sauce
1 8-oz can crushed pineapple, drained
8 ounces sour cream
1 tablespoon brown sugar
1/2 cup sour cream
Combine gingersnap crumbs & butter; mix well. Pat 2/3 of the crumb mixture over the bottom of a greased 8"x8" dish.
Beat cream cheese until smooth & creamy. Stir in cranberry sauce, pineapple, 1 cup sour cream & brown sugar. Spread over crumb layer.
Freeze, covered, until firm. Let stand at room temperature for 20-25 minutes before serving.
Cut into squares. Top with 1/2 cup sour cream & the remaining crumb mixture.