- 1 (14.5 ounce) can pitted tart cherries
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 (8 ounce) can crushed pineapple, undrained
- 1 (3 ounce) package cherry Jell-O®
- 10 drops red food coloring (optional)
- 3 medium firm bananas, sliced
- 1/2 cup chopped pecans
- 1 (9 inch) pastry shell, baked
- whipped topping
- Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set.
- Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.