Christmas Cherry Pie

by Sue Lawernce


1 can (14-1/2 oz) pitted tart cherries
1 cup sugar
1/4 cup all-purpose flour
1 can (8 oz) crushed pineapple
1 pkg. (3 oz.) cherry jello
10 to 13 drops red food coloring
3 med bananas, sliced
1/2 cup chopped pecans
1 baked 9" pie shell


Drain cherries, save 2 tbs. juice (discard rest of juice)Combine sugar and flour in saucepan. Stir in the pineapple juice& pineapple, & cherries. Bring to boil, cook & stir for 2 min. or until thickened. Remove from heat and add jello. Stir until dissolved.Stir in food coloring and cool until partially set. Stir in bananas and pecans. Pour in pie shell & chill for 3 hours. Garnish with whipped topping.