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1 (20-ounce) can pineapple tidbits

5 medium, firm bananas, sliced

1 (16-ounce) can whole-berry cranberry sauce

1/2 cup sugar

1 (12-ounce) container non-dairy whipped topping, thawed

1/2 cup toasted nuts

1. Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice.
2. In a large bowl, combine cranberry sauce and sugar.
3. Remove bananas, discarding the juice. Add to cranberry mixture. Stir in pineapple, whipped topping and nuts.
4. Pour into a 13 x 9 x 2-inch glass baking dish. Freeze until solid.
5. Remove from the freezer 15 minutes before cutting.

Serves 12 to 16.