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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 8 |
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I got this from DH's Aunt Bea in Kansas City when we went to visit soon after we were married. She was a wonderful cook and a wonderful person, and I wish I'd inherited her recipe box. Ingredients:
2 cups sour cream |
2 tablespoons lemon juice |
1/2 cup sugar |
1/8 teaspoon salt |
1 (8 ounce) can crushed pineapple, well drained |
1 banana, diced |
4 drops red food coloring |
1/4 cup chopped pecans |
1 (16 ounce) can bing cherries, well drained |
Directions:
1. Combine sour cream, lemon juice, sugar, salt, pineapple, banana and food color.
2. Fold in nuts and cherries.
3. Spoon into paper-lined muffin cups.
4. Cover with plastic wrap and freeze until firm-about 12 hours or overnight.
5. Remove from freezer 15 minutes before serving.
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