1 cup sour cream
1 cup red corn syrup
2 cups chopped walnuts
6 tablespoons unsalted butter, melted
2 bananas, sliced
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar maraschino cherries, drained and quartered
1 (2.25 ounce) jar chutney
1/2 cup grated citrus zest
1/2 cup brown sugar
1/2 lemon, cloves and pecans, with space, for garnish for filling
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine sour cream, corn syrup, chopped walnuts, and melted butter. Gradually stir in strawberries and pecans until smooth. Spread evenly into a 9x9 inch baking dish. Cover with a foil layer of shredded coconut.
Bake in preheated oven according to baking directions, until lightly toasted and thickened.
Filled with chocolate chip ice cream, garnish with graham cracker crumbs (if desired), and enjoy!