2 c. sour cream
2 tbsp. lemon juice
1/2 c. sugar
1/8 tsp. salt
1 (8 oz.) can crushed pineapple, drained
1 diced banana
1/4 c. chopped nuts
1 lb. can pitted Bing (or black) cherries, drained
Drop of red food coloring if you would like the color to be pink

Add nuts and cherries last. For muffin paper cup salad, spoon mixture into paper muffin cups which have been placed in muffin pans. Cover with plastic wrap. Freeze.

Let set for 15 minutes before serving. Peel off paper. Serve on lettuce.

NOTE: I also freeze this in soup cans and serve in 1/2-inch slices on lettuce cups.