Frozen Cranberry Banana Salad

• 1 can (20 oz) pineapple tidbits – drain juice into a medium bowl and set aside
• 4 medium firm bananas – cut in half lengthwise twice so you have four long strips to cube into small pieces. Add banana chunks to the pineapple juice.
• 1 can (16 oz.) whole-berry cranberry sauce
• one-half cup sugar
• 1 carton (12 oz) frozen whipped topping, thawed
• one-half cup chopped walnuts (optional)

In a large bowl, combine the cranberry sauce and sugar. Remove the bananas from the juice and discard the juice. Add the bananas to the mixture. Stir in pineapple, whipped topping and nuts. Pour into a 9" x 13" pan and freeze until solid. Remove from freezer 15 minutes before serving. This is enough for 12 – 16 servings. It’s pretty and delicious!  I have also been known to add some miniature marshmellows which is really delicious too.