Holiday Cherry Pie
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20-ounce can cherry pie filling
20-ounce can crusted pineapple, undrained
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon red food coloring
4 bananas, sliced
1/2 cup chopped pecans
2 9-inch baked pie shells
Non-dairy whipped topping, optional
In a medium-sized saucepan, combine the pie filling, pineapple, sugar, cornstarch and food coloring. Bring to a boil. Sir and cook 2 minutes until it thickens. Pour into a large bowl to let it cool.
Fold in the bananas and pecans. Pour into the baked shells and refrigerate. Garnish with Cool Whip.
Marjorie Farrell Davenport