2 c. commercial sour cream
2 tbsp. lemon juice
NutraSweet to equal 1/2 c. sugar
1/8 tsp. salt (may omit)
1 c. crushed pineapple, packed in own juice, well drained
1 banana, diced
1/4 c. pecans, chopped
1 (1 lb.) can bing cherries, well drained and rinsed
3-5 drops red food coloring, to give pink tint

Combine sour cream, lemon juice, NutraSweet, salt and red food coloring; beat on slow speed with electric mixer until smooth. Gently fold into sour cream mixture, crushed pineapple, diced banana, chopped pecans, and drained bing cherries.

Spoon fruited mixture into large fluted paper cupcake cups which have been placed in cupcake tins. Cover with plastic wrap and freeze. Leave in freezer until 15 minutes before serving. Remove from freezer, let set 5 minutes, peel paper cups from molds. Serve on salad green, if desired. Fills about 16 cupcake cups.