Ingrients & Directions
6 Bananas; sliced
1 cn (20-oz) crushed pineapple
1 cn (16-oz) red pie cherries
1 c Chopped pecans
3/4 c Flour
1/2 c Sugar
1 ts Red food coloring
2 (8-inch) graham cracker or
-vanilla wafer crumb crusts
Drain juices from cherries and pineapple. Add juices to flour and sugar;
cook until thick. Cool. Add fruits and red coloring. Pour into crust and
refrigerate. Serve with whipped cream. Makes two 8-inch pies.
MRS DONALD MCMICKLE (CLARICE)
AUBREY, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
2 Servings