Frozen Fruit Sour Cream Salad

My Mom gave me a recipe box years ago. I treasure it because it has handwritten recipes from her and my late Nana (her mother). I do remember that my Mom got this recipe from Mrs. Barbara Taylor, our Winston-Salem neighbor, and served it over a leaf of lettuce (fancy presentation back then) in my youth. It's a delicious summer side.

• Ready In: 8 hrs 20 mins
• Serves: 6-12
• Yields: 6-12 frozen molds

Ingredients

• 2  cups sour cream
• 3⁄4 cup sugar
• 1  teaspoon  grated lemon rind
• 2  teaspoons lemon juice
• 1⁄8 teaspoon salt
• 1 (20 ounce) can crushed pineapple, drained
• 1 (20 ounce) can  fruit cocktail, drained
• 1⁄2 cup  chopped pecans
• 3  tablespoons maraschino cherries, drained and chopped

Directions

1. Mix together and pour into molds (my Mom used tupperware ones and I have smaller ones). Note number of servings depend upon mold size.
2. Freeze (8 hour cook time is freeze time).
3. Thaw 15 minutes minutes before serving.
4. Serve in whatever elegant manner you determine and enjoy!