2 c. dairy sour cream
2 tbsp. lemon juice
3/4 c. sugar
1/8 tsp. salt
1 (8 oz.) can crushed pineapple, drained
1/4 c. maraschino cherries, halved
2 sm. bananas, sliced
1/4 c. chopped pecans

By hand, blend together sour cream, lemon juice, sugar and salt in bowl. Stir in pineapple, cherries, bananas and pecans. Pour into 1 quart mold or paper lined muffin pan cups. Cover and freeze overnight. To unmold, place outside of mold in hot water for a few seconds. Let stand at room temperature for a few minutes before slicing and serving.