July / August 2010
Vol. 30 No. 8
1 can cherry pie filling
3/4 c. granulated sugar
1 20 oz. can chunk pineapple with juice
1 T. cornstarch
1 t. red food coloring
1 3 oz. cherry Jello
4 bananas sliced
1 c. chopped pecans
Cook cherry pie filling, sugar, pineapple, cornstarch and red food coloring until thick. Add Jello and let cool. Add bananas and nuts, stir gently. Pour into 2 baked pie shells. Top with fresh whipped cream or Cool Whip.