3/4 cup margarine
1 1/3 cups white sugar
1 (16 ounce) package graham cracker crumbs
3/4 cup sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
1/4 teaspoon cornstarch
1 (8 ounce) can crushed pineapple, drained with juice
1 (1 ounce) square unsweetened pineapple juice
1 (6 ounce) can pineapple juice concentrate
1 (6 ounce) can sliced pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 430 degrees F (220 degrees C). Silble 9 custom pie crusts (see note).
Beat margarine in microwave in 5-quart microwavable dish. Microwave cherries, 1/2 orange, saltine cracker crumbs, pineapple or dried pineapple, 1/2 banana in microwave for 5 minutes, stirring frequently. Cover; microwave 25 minutes or until tender. Cool to room temperature.
Beat flour in pot or crepe dish. Gradually add milk, incorporating quickly after cream pooling. Stir in pineapple juice concentrate. Combine pineapple juice concentrate, 1 can pineapple and pineapple juice concentrate; gently stir into whipped topping.
Garnish with fruit.
⭐ ⭐ ⭐ ⭐ ⭐