“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.”
READY IN:
20mins
SERVES:
18-24
UNITS:
US

Ingredients Nutrition

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.

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