Tasty and Easy Recipes

Ingredients:
12 oz. non-dairy whipped topping
1 15-to-20-oz. can crushed pineapple, drained
1 10-oz. bag mini-marshmallows
1 20-oz. can cherry or blueberry pie filling
1 cup crushed pecans

Method:
Simply mix all together in a large bowl. Place in large glass dessert serving bowl or a gelatin mold and chill well. If mini-marshmallows are not available, snip regular size into 4 pieces.
If pie fillings are not available, fresh or frozen fruit can be simmered and thickened with a bit of potato starch mixed into some water. Tapioca can also be used to thicken fruit if canned filling is not available.

Ingredients:
2 cups flour
3/4 cup sugar
3/4 cup oil
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
21 oz. can cherry pie filling
6 oz. semisweet chocolate chips
1 cup chopped walnuts

Method:
Preheat oven to 350°F.
In large bowl combine 7 first ingredients and mix well.
Stir in pie filling, chocolate chips and nuts.
Pour into greased bundt pan. Bake 1 hour.