2 (8 oz.) cartons sour cream
1 (20 oz.) can crushed pineapple, undrained
2 bananas, mashed
3/4 c. sugar
1/2 c. pecans or walnuts, chopped
2 tbsp. maraschino cherries, chopped
1/4 tsp. salt

Combine all ingredients and stir until well blended. Pour into an oiled 5 cup mold; freeze several hours or overnight. Unmold salad; let stand at room temperature at least 15 minutes before serving. Yield: 10 servings.