1 1/2 c. canned crushed pineapple with juice
3 frozen bananas (peel, wrap in plastic wrap, place in freezer at least 12 hours.)
3 c. (16 oz.) bag frozen strawberries

Place crushed pineapple and juice in blender. Add frozen fruit a little at a time, blending between each addition. Scoop 1/2 cup serving into dessert dishes and freeze 15 to 30 minutes. (If frozen longer remove a few minutes before serving to soften). Alternate use, do not freeze, but refrigerate. You can use spooned over angel food cake in individual serving dishes. Stays in refrigerator about 1 or 2 days.