1 gallon sour cream
3/4 c. lemon juice
4 c. sugar
1 tsp. salt
8 (8 oz.) cans crushed pineapple, well drained
8 bananas, diced
2 c. chopped pecans
8 (1 lb.) cans pitted bing cherries, drained

Combine sour cream, lemon juice, sugar, salt, pineapple, banana, pecans and cherries. Spoon into large, fluted paper muffin cups which have been placed in 3-inch muffin pans. Cover with plastic wrap and freeze. Remove from freezer about 15 minutes before serving. Peel off paper cup and serve on lettuce leaves. Yields 100 servings.