2 c. sour cream
2 tbsp. lemon juice
3/4 c. sugar
1/8 tsp. salt
1 (9 oz.) can crushed pineapple, drained
1/4 c. chopped maraschino cherries
1 crushed banana
1/4 c. chopped nuts

Mix sour cream, lemon juice, sugar and salt. Fold in fruits and nuts. Line muffin tins with cupcake liners. Fill with fruit mixture. Freeze until firm. Yield: 12 servings. Excellent to keep in freezer as a reserve.