Paper Cup Salad - cooking recipe

Ingredients

2 c. sour cream
4 Tbsp. lemon juice
1/2 c. white sugar
1/2 c. chopped pecans
1 can crushed pineapple, drained
1/8 tsp. salt
2 bananas
4 drops red food coloring

Preparation

Combine sour cream, lemon juice, sugar, salt, pineapple, bananas and coloring.
Fold in nuts.
Spoon into paper muffin cup liners in muffin tins and freeze.
When frozen remove from tins. Put in plastic bags or airtight container and return to freezer. Will keep for several months.
Take out of freezer for 15 minutes before serving.
Peel off liners and serve on lettuce.
Makes 12 to 14 servings.