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Nutrition Facts
Serving Size 1 (161g) Recipe makes 18 servings
Calories 239
Calories from Fat 82		(34%)
Amount Per Serving		%DV
	Total Fat 9.1g	14%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 32mg		1%
Potassium 184mg		5%
Total Carbohydrate 40.5g		13%
	Dietary Fiber 1.4g	5%
	Sugars 35.7g
Protein 1.5g		3%
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Frozen Cranberry Banana Salad

Recipe #397280 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sassy in da South
Nov 1, 2009

I love that these little salad and/or dessert goodies can be made days in advance and kept in the freezer in a ziploc bag until ready to serve. This of course could be made and frozen in a salad dish but the individual presentations are quite nice and you always have individual servings ready for a quick treat anytime.

SERVES 18 -24 (change servings and units)

Ingredients

1 (20 ounce) can crushed pineapple, well drained
1/2 cup sugar
1 (9 ounce) container Cool Whip
2 (16 ounce) cans whole cranberry sauce (make sure you get whole)
1 pint sour cream
4 mashed bananas
1 cup nuts (optional)

Directions

1
Drain pineapple well and place in large mixing bowl.
2
Add sugar, cool whip, cranberry sauce, and sour cream.
3
In a separate mixing bowl, peel & smash bananas with a fork.
4
Now combine pineapple mixture and banana mixture and stir well.
5
Add nuts, if desired.
6
Spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag. Remove cupcake liners prior to serving.