1 quart Cool Whip, thawed; 1 pint sour cream; 1 large can crushed pineapple (drain slightly)
1 1/2 cups sugar; 4 tablespoons lemon juice; 1 cup chopped pecans; 3 mashed bananas;
1/2 cup chopped cherries (reserve jar juice)
Mix pineapple, cherries, bananas, lemon juice, sugar & pecans. Fold in Cool Whip and sour cream. Place in a 11 x 14 inch dish. (I use an aluminum cake pan.)*I reserve some cherry juice and mix it in after the Cool Whip to tint salad pink.
Cover & freeze. Before serving, let sit out for a few minutes. This makes nice size square servings. Will serve 15-18 depending on the size you cut each piece. Return leftovers to freezer.