Our Kitchenroundtable.net

Combine cranberries and the sugar, mix throughly to dissolve.
Drain and reserve liquid from oranges and crushed pineapple.
Add oranges, pineapple, coconut, and banana to cranberries.
Sprinkle gelatin over 3/4 cup of combined juices to soften.
Place over medium heat, stirring constantly to dissolve gelatin.
Add to fruits.
Fold in sour cream.
Whip the heavy cream until stiff peaks form then fold into fruit mixture.
Pour into 13 inch x9 inch x2 inch dish or quart mold.
(A bundt pan works well if sprayed with PAM.)
Chill thoroughly until firm. overnight if possible.
The salad will not stick to the pan when inverting onto a plate.
Before inverting, place pan in very warm water to ease removal of salad.
Serve as a salad or dessert. if desired.
Servings may be topped with more sweet or sour cream.
Makes 16 servings