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 NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 60 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 11.4mg||4 %|
|Sodium 19.6mg||1 %|
|Potassium 45.5mg||1 %|
|Total Carbohydrate 79.9g||23 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 79.4g|
|Protein 1.2g||2 %|
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Calories per serving: 372
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