2 tbsp. lemon juice
3 bananas, mashed
1 1/2 c. sugar
1 c. sour cream
1 (14 oz.) can crushed pineapple, drained
1 (8 oz.) carton non dairy whipped topping
1 c. pecans, chopped (optional)

Combine lemon juice and bananas; mash well. Mix in sugar, sour cream and pineapple. Fold in whipped topping and nuts. Pour into 9 x 13 x 2-inch pan or casserole and freeze. To serve, cut into squares.

Serves 12.

Optional: Garnish with maraschino cherries and mint leaves. Place on a leaf of lettuce.