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2 c. dairy sour cream
3/4 c. sugar
1 Tbsp. plus 1 tsp. lemon
1 (30 oz.) can fruit cocktail,
2 medium bananas, cut into
1/4-inch slices
1 (10 oz.) jar maraschino
cherries (3/4 c.), halved

Mix sour cream, sugar and lemon juice. Stir in fruit
cocktail, bananas, nuts and cherries. Pour into 2 refrigerator
trays. Freeze 24 hours or until firm. (Upright or chest
freezers will freeze salad in about 2 hours.) About 15 minutes
before serving, remove trays from freezer and place in refrig-
erator. Cut each salad into 8 pieces 2 x 2 1/4-inches.
Stemmed red cherries make a bright garnish.
Note: This salad can be kept covered in freezer 3 to 4

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