Frosty Fruit Salad - cooking recipe

Ingredients

2 c. sour cream
4 drops red food color
1/8 tsp. salt
1 banana, diced
1/3 c. sugar
1 (8 oz.) can crushed pineapple, drained
1 Tbsp. lemon juice
1/2 c. chopped nuts
1 (16 oz.) can pitted dark sweet cherries, drained and cut in halves

Preparation

Combine sour cream and red food color until well mixed.
Add salt, banana, sugar, pineapple and lemon juice and stir.
Fold in chopped nuts and sweet cherries.
Spoon into paper muffin cups which have been place in 3-inch muffin pans.
Freeze.
Remove from pans and place into plastic bags.
Keep frozen until ready to use. About 30 minutes before serving, thaw slightly at room temperature.
Will keep for 6 to 8 weeks in the freezer.
Makes 12 to 14 servings.