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

Combine first 4 ingredients in a large bowl, stirring well. Add banana and remaining ingredients; stir until blended. Spoon mixture into paper-lined muffin cups. Cover and freeze up to 1 month. Yield 20 servings.