Serves 12
1 (20-ounce can) crushed pineapple
5 medium firm bananas, cut in small bite-size pieces
1/2 cup sugar
1 (14-ounce can) whole-berry cranberry sauce
1/2 cup chopped pecans
12 ounces frozen whipped topping, thawed
Garnish
24 fresh mint leaves
12 cherries or cranberries
Drain the juice from the canned pineapple and add the sliced bananas to the juice. In a large bowl, combine the sugar and cranberry sauce. Remove bananas and pour off extra juice. Add the bananas to the cranberry mixture. Stir in pineapple, nuts and whipped topping. Pour into a 9" X 13" dish. Cover and freeze until solid. Remove from the freezer 15 minutes prior to cutting.
Garnish with a couple of fresh mint leaves and a cherry or one of the cranberries that you saved from the cranberry sauce.
This salad is sweet enough that it can also be served as a dessert.
This recipe is shared April 16-20, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com
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