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One Ambrosia Pie is not enough. This recipe makes two.

• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 20-ounce can crushed pineapple, undrained
• 14.5-ounce can of pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
• 3-ounce package strawberry gelatin
• 1 tablespoon dried orange zest
• 4 bananas
• 2 baked 9-inch pastry shells
• 8-ounce carton of whipped topping
• 1 cup flaked coconut
• 1 cup chopped pecans

Combine the sugar, flour, salt, pineapple and cherries in a large saucepan, and stir well. Cook over medium heat until thickened and bubbly. Remove from heat, and add gelatin and orange zest, stirring well. Allow mixture to cool.

Thinly slice the bananas, and arrange an equal amount of slices in each pastry shell. Pour fruit mixture evenly into each pastry shell.

Gently fold coconut into whipped topping, and spread topping over pies. Sprinkle pies with chopped pecans. Refrigerate at least three hours before serving.

Makes two pies.

Choice of pie shell is up to you. Here are links to several:

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust