Serves: 8
Total Calories: 488
1. Thoroughly combine crumbs, sugar and margarine. Press evenly and firmly in bottom and on sides of 9-inch pie pan chill.
2. Soften gelatin in cold water 5 minutes. Heat, stirring frequently, until gelatin is dissolved and mixture is clear set aside.
3. Beat cream cheese until fluffy. Gradually add sweetened condensed milk. Stir in lemon juice, vanilla and hot gelatin, mixing until thoroughly combined. Add bananas and cherries. Fold in whipped topping. Pour into prepared crumbs crust. Refrigerate until firm, about 2 hours. Serve garnished with whipped topping, if desired.
NOTE: For a crisp and firmer crumbs crust, bake in 350°F oven about 5 minutes or until lightly browned. Cool completely before filling.
VARIATION: Pie may be served frozen. Freeze 4 hours or overnight. Remove from freezer 20 minutes before serving.
This Creamy Banana Cherry Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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