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- In a medium size saucepan cook sour cherries, pineapple, sugar and flour until sugar is dissolved.
- Remove from heat and add almond extract, red food coloring and cherry Jell-O.
- Cool in refrigerator until thickened.
- Add pecans and banana slices.
- Pour into baked 9 inch pie shell.
- Top with Cool Whip.
- Keep refrigerated.