Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (20-oz) crushed pineapple; undrained |
| 1 can | (16-oz) tart pitted cherries; drained |
| 1½ cup | Sugar |
| ¼ cup | Flour |
| 1 \N | Box (3-oz) orange-flavored gelatin |
| 4 larges | Bananas; sliced |
| ½ cup | Chopped pecans |
| 2 \N | 9-inch pie shells; baked |
| \N \N | Whipped topping |
Drain pineapple. Combine juice with flour and sugar in a large saucepan.
Cook over medium heat, stirring until smooth.
Add cherries and pineapple. Cook until mixture thickens, approximately 5 minutes. Stir in gelatin, bananas and pecans.
Pour into baked pie shells and refrigerate until filling is set. Serve with whipped topping.
ORA LEE WESTBROOK, FROM SOME
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .