2 c. sour cream
2 tbsp. lemon juice
1/2 c. sugar
1/8 tsp. salt
1 (8 1/2 oz.) can crushed pineapple, drained
1 banana, diced
4 drops red food color
1/4 c. pecans, chopped
1 (1 lb.) can pitted Bing cherries, drained

Combine sour cream, lemon juice, sugar, salt, pineapple, banana and enough red food coloring to give it a pink tint. Lightly fold in nuts and cherries. Spoon in fluted paper muffin cups (large size) which have been placed in 3-inch muffin pan. Freeze; cover with wrap and store in freezer. Remove from freezer about 15 minutes before serving to loosen paper cups from pan. Peel off paper cup and place salad on green.