Wednesday, May 4, 2011


2 cups sour cream
2 tbsp lemon juice
3/4 cup sugar
1/8 tsp salt
1 can (9-oz) crushed pineapple
1/4 cup sliced drained cherries
1/4 cup chopped pecans
2 firm bananas, sliced

In a medium mixing bowl, combine the sour cream, lemon juice, sugar, and salt, mixing well. Drain the pineapple and stir the pineapple into the sour cream mixture. Slice the bananas into the pineapple juice and stir gently to coat; drain. Stir the cherries, pecans, and drained bananas into the mixture. Pour into a mold or bowl that is freezer safe. Freeze for up to 2 weeks. Remove from freezer shortly before serving time.

Yield: 8 servings

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