2 c. frozen cranberries, ground (or 1-16 oz.) whole cranberry sauce
1 c. sugar
1 (16 oz.) can mandarin oranges in juice
1 (8 oz.) can pineapple in juice
1 lg. banana, cubed
2 env. unflavored gelatin
1 c. sour cream
1 c. heavy or whipping cream
1 c. shredded coconut

Combine ground cranberries, with sugar. Mix thoroughly to dissolve sugar. Set aside. Drain well and set aside liquids from orange and pineapple cans. Add oranges, pineapple, coconut and banana to cranberries. Sprinkle gelatin over 3/4 cup of the combined fruit juices to soften. Place over medium heat, stirring constantly to dissolve gelatin.

Add to fruit mixture. Fold in sour cream. Whip heavy or whipping cream until stiff peaks form and fold into fruit mixture. Turn into a 9 x 13 x 2 mold. Chill overnight.