16 oz. sour cream
3/4 c. sugar
2 bananas, mashed
2 tbsp. lemon juice
1/2 c. chopped pecans
1 sm. jar maraschino cherries, drained and chopped
1 sm. can crushed pineapple

Mix sour cream and sugar. Put lemon juice over bananas. Stir all ingredients into sour cream mixture and put into gelatin mold, individual molds or an 8 x 8 inch dish. Cover and freeze overnight. Let stand 15 minutes before serving. Remove from mold and slice.