Banana Split Pie

• 1 (9-inch) graham cracker pie shell
• 1 (8 oz.) pkg. cream cheese, softened
• about 2 bananas, sliced
• 1 can crushed pineapple, drained
• 18 oz. Cool Whip
• maraschino cherries
• chopped nuts
• 1 c. powdered sugar
• 1 1/4 c. sugar
• dash of salt
• 1/4 c. flour
• 1 Tbsp. tapioca
• 2 c. fresh strawberries
• 2 c. rhubarb

1. Clean strawberries and rhubarb.
2. Slice large berries in half. Cut rhubarb into 1-inch pieces.
3. Late season rhubarb may need additional sugar to sweeten.
4. Put berries and rhubarb into a bowl and sprinkle sugar, flour, tapioca and salt over fruit.
5. Let stand while making pie crust.
6. Line pan with pie dough and put in fruit. Cover with top crust and flute edges.
7. A lattice top makes a pretty pie.
8. Bake at 425u0b0 for 10 minutes.
9. Reduce heat to 350u0b0 for 30 minutes or until done.
10. Preparation Time:
11. 30 minutes.
12. Yield:
13. 1 (9-inch) pie.

graham cracker pie shell, cream cheese, bananas, pineapple, maraschino cherries, nuts, powdered sugar, sugar, salt, flour, tapioca, fresh strawberries, rhubarb

Taken from www.cookbooks.com/Recipe-Details.aspx?id=248485 (may not work)