2 (21 oz. ea.) cans cherry pie filling (I use Comstock)
2 (20 oz.) cans pineapple chunks, well drained (Del Monte)
sliced bananas
miniature marshmallows
whipped topping or cream (if desired as garnish - I leave the topping out)
chopped walnuts or pecans can also be added to fruit if desired

Dump all cans of cherry pie filling and well-drained pineapple chunks into a large glass bowl. Add as many and as much of sliced bananas and miniature marshmallows as you prefer.

Mix ingredients together well, cover bowl with Saran or plastic wrap and chill in refrigerator for at least 4 hours (overnight is better).

Note: This recipe can be doubled as much as you like. I usually make 4 cans of pie filling and 4 cans of pineapple chunks, with about 6 or 7 bananas and a small bag of marshmallows.

Submitted by: Cookie Moore