15 1/2 oz. can crushed pineapple
16 oz. can fruit cocktail
3-4 cubed or sliced bananas
1 lg. container sour cream
1 1/4 c. sugar
1 1/2 tsp. vanilla
1 lg. container Cool Whip

Drain the pineapple and fruit cocktail. Mix all ingredients together and freeze. For handy servings, freeze in muffin tins sprayed with Pam. Once frozen the salad can be removed from the tins and stored in individual plastic sandwich bags and taken from the freezer as needed. Let set 10-15 minutes after taking from the freezer before serving.