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