Frozen Cranberry Banana Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 can (20 oz) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 oz) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 oz) frozen whipped topping, thawed
1/2 cup chopped walnuts
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the jice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.
Pour into a 13x9x2″ dish. Freeze until solid.
Remove from freezer 15 minutes before cutting. Yields 12-16 servings.