5 ripe bananas
1 can (20 oz.) crushed pineapple, drained
1 1/2 c. sugar
1/4 c. lemon juice
1 jar (8 oz.) maraschino cherries, chopped
About 2/3 c. reserve juice
2 containers 16 oz. each sour cream
1 can (6 oz.) pecans chopped about 1 2/3 c.

Mash bananas in large bowl. Add drained pineapple, sugar, lemon juice, chopped cherries and their juice. Stir until blended.

Fold in sour cream and chopped pecans. Blend well, turn mixture into a 10 cup ring mold. Cover with aluminum foil. Freeze until firm, unmold and serve.