Yield: 12 Servings
|1 can||(20-oz) crushed pineapple; undrained|
|1 can||(16-oz) tart pitted cherries; drained|
|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
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, .