Saturday, May 2, 2009

Frozen Fruit Salad
By: Shirley Pauole

2 c sour cream
3/4 c sugar
2 Tbsp lemon juice
9 oz crushed pineapple
2 bananas, diced
1/4 c chopped maraschino cherries
1/4 c chopped nuts (opt)

Mix together with a mixer and pour into cupcake papers in muffin tins. Freeze 4 hours then remove from muffin tins. Serves 12 - 18 depending on the size of the salad. These keep beautifully in a plastic bag in the freezer so they can be made days ahead of when needed. This recipe can also be put in a graham cracker pie crust, frozen, and served as a dessert.

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