Drain the pineapple juice into a medium bowl; set the pineapple aside, but first crush it in the food processor or with a hand blender. Add the bananas to rest in the juice for a few moments.

Beat the topping in a mixer until it is fluffy. Lower speed and gently stir in the cranberry sauce, drained bananas, pineapple pieces, and nuts. 

Pour into a 9- x 13-inch pan. Freeze until solid.

Remove from the freezer 15 minutes before cutting.