God's Eye Fruit Truffle

• 1 (20 ounce) can crushed pineapple, drained
• 1 (20 ounce) can cherry pie filling
• 4 firm bananas, peeled and cut in small chunks
• 2 tablespoons lemon juice
• 14 cup water
• 1 tablespoon cornstarch
• 1 cup nonfat dry milk powder
• 23 cup sugar or 23 cup Splenda Sugar Blend for Baking
• 13 cup hot water
• 8 ounces whipped topping or 1 cup whipped cream

1. Drain pineapple in saucepan,add water and cornstarch.
2. Whisk to blend.
3. In large bowl, add crushed pineapple and cherry pie filling.
4. Set aside.
5. In smaller bowl, add cut banana chunks and lemon juice.
6. Coat well.
7. In blender, add non fat dry milk, sugar and hot water, blend until mixed.
8. Blend the sweetened milk into the pineapple and cherry pie filling.
9. Drain any lemon juice from the banana chunks into the sauce pan.
10. Add bananas to milk, pineapple, cherry mixture.Cool in refrigerator.
11. Heat the pineapple and lemon juice mixture and stir until it is shiny and thick.
12. Do not let it burn.
13. Note:You might have to add a little more cornstarch to thicken, whisk it.
14. Some brands of pineapple have more juice than other brands.
15. Cool, then fold in to cooled fruit mixture.
16. Prep Options:.
17. Fold in whipped topping or whipped cream.
18. Place in Glass Bowl.
19. Place a layer of whipped topping or whipped cream on the bottom of glass bowl, adding the fruit mixture and covering with the other half of whipped topping or whipped cream.
20. Options: Sprinkle toasted almonds on top, cinnamon, nutmeg or white and brown chocolate curls on top of the bowl.
21. Cool 1 hour.

pineapple, cherry pie filling, bananas, lemon juice, water, cornstarch, nonfat dry milk powder, sugar, water, topping

Taken from www.food.com/recipe/gods-eye-fruit-truffle-177253 (may not work)