3/4 c. buttermilk
4 ripe, mashed bananas
1/2 c. chopped pecans (optional)
3/4 c. sugar
1 flat can crushed pineapple, drained

Mix all ingredients and fold in a small to medium tub of Cool Whip. Pour into a small oblong cake pan and freeze. When ready to serve, set out for a few minutes before cutting into squares. Place on a lettuce leaf and garnish with Marischino cherries and serve frozen.

I use muffin tins, filled to brim, to freeze this salad. When frozen they may be emptied into a 1 gallon freezer bag and kept in freezer until ready to garnish and serve.