1 cn Cherry pie filling — 21 Optional
Ounces 4 md Bananas — sliced
1 cn Pineapple — 20 oz. 1/2 c Pecans — or walnuts
Undrained Chopped
3/4 c Sugar 2 ea Pastry shells 9 inches —
1 tb Cornstarch Baked
1 ts Red food coloring — Whipped cream
In a saucepan, combine pie filling, pineapple, sugar, cornstarch and
food coloring if desired; mix well. Bring to a boil over medium heat,
stirring constantly. Cook and stir for 2 minutes. Cool, Fold in
bananas and nuts. Pour into pie shells. Chill for 2-3 hours. Garnish
with whipped cream. Store in the refrigerator. Yield: 12-16 servings
Yields
1 servings