#984 - Frozen Banana Slush Cake

(by Shirley McNevich)

2 cups Breakstone's sour cream
1 2/3 cups mashed bananas (bananas should be ripe but not overly ripe)
1 - 8oz. can Dole crushed pineapple (do NOT drain)
3/4 cup white sugar
1/2 cup chopped pecans
1/4 cup maraschino cherries
1 TBSP lemon juice
1/2 tsp. salt

Peel bananas and mash with a potato masher until you have 1 2/3 cups of mashed bananas (takes 3 or 4 bananas)--set aside. Drain cherries, cut them each into small pieces and add to measuring cup until you have 1/4 cup cherries--set aside. In a large bowl add sour cream and mashed bananas--stir. Add pineapple (including juice) and white sugar--stir. Add chopped pecans and cherry pieces--stir. Add lemon juice and salt--stir. Pour entire mixture into a 9" square freezer-safe dish. Freeze until firm enough to slice and serve.