Paper Cup Frozen Fruit Salad

I love this recipe because I can make it ahead. It will keep in the freezer for a month or two and you can pull out individul servings as you want them.

It is great to serve with turkey, ham and chicken salad at the holidays or with assorted salads in the summer. 

2 cups of sour cream
1 diced bananas
1 8 oz can of drained crushed pineapple
2 Tblsp lemon juice
3/4 cup sugar
1 can whole cranberry sauce (stir in the open can to break it apart.)
1/8 tsp of salt
1 cup chopped pecans

Mix thoroughly. Line cupcake pans with paper baking cups. Fill with fruit salad. Place in the freezer. Once they are frozen, remove the paper cups from the pans and place in a freezer bag. Store in freezer. To serve, remove from freezer 10 minutes before serving. Makes about 12 servings.  (I usually double this recipe because it keeps so well.)

Tip:  To drain crushed pineapple, I use a frying pan "spatter screen".  Put the screen on top of a bowl or sink, pour pineapple on it and press until the juice is drained.