Banana Split Pie

• 2 (9-inch) pie shells
• 2 1/2 oz. pkg. walnuts or pecans
• 1 (20 oz.) can crushed pineapple
• 1 1/2 c. sugar
• 6 Tbsp. flour
• 4 to 5 large bananas
• 8 oz. bowl Cool Whip
• 1 (10 oz.) jar red or green maraschino cherries

1. Bake pie shells with nuts sprinkled on the bottom at 375u0b0 for 14 to 16 minutes.
2. Combine pineapple, sugar and flour over low heat for the amount of time it takes to thicken.
3. The time will vary with different pots and stoves, but it is approximately 3 to 5 minutes.
4. After shells are baked, let them cool 15 minutes, then layer with half the bananas.
5. Cover bananas with pineapple, then finally the remaining half of bananas.
6. Cover with plastic and cool in the refrigerator for 15 minutes.
7. Quarter cherries; mix cherries and their juice with the Cool Whip and spread across the top of the pies.
8. Cover and place in the refrigerator.
9. Make 2 pies at 8 servings each.
10. Serve cold.

pie shells, walnuts, pineapple, sugar, flour, bananas, bowl, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001652 (may not work)