Submitted by Marsha Marley, Elkins, Ark. 

• 1 can (20 ounces) pineapple tidbits

• 5 firm medium bananas, halved lengthwise and sliced

• 1 can (16 ounces) whole-berry cranberry sauce

• 1/2 C sugar

• 1 carton (12 ounces) frozen whipped topping, thawed

• 1/2 C chopped walnuts or pecans

Drain pineapple juice into a medium bowl; set the pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar.  Remove bananas, discarding juice, and add to the cranberry mixture. Stir in pineapple, whipped topping and nuts. Pour into a 13-by-9-by-2. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting. 


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