Frozen Salad - cooking recipe

Ingredients

2 c. sour cream
4 oz. can crushed pineapple, drained
2 bananas, sliced
1/4 c. chopped pecans
2/3 c. sugar
2 Tbsp. lemon juice
pinch of salt
food coloring (sparingly)

Preparation

Combine all ingredients for individual servings.
Line muffin tins; freeze.
Will keep frozen at least 3 months, wrapped individually and placed in freezer bags.
Can also freeze in a block.
Before cutting, let set at room temperature about 5 to 10 minutes.