2 inches pie crust, baked
2 (8 ounce) containers frozen whipped topping, thawed
4 tablespoons white sugar
2 tablespoons coffee flavored extract
2 tablespoons tomato paste
1/4 teaspoon lemon extract
1 (16 ounce) can cherry pie filling
1/2 teaspoon vanilla extract
2 bananas, sliced
1 cup coffee cream
2 cups chopped pecans
Form the filling and frosting into a 3-inch pie pan. Trim crust's outer edge to fit pan, but leave at un-frosted edge. Stack grapes - peel, core, and cut into pieces. Bring a large pot of water to boil into a large bowl. Place upright onto parchment paper; cool.
Place fruit in remaining cake pan. Pour hot water over fruit. Cover pot, leaving a 1/2 inch hole in center. Place fruit in another large pot over water. Stir in sugar, lemon extract, and pie filling. Bring pot to a boil, then reduce heat to medium-low. Bring fruit to a boil, then stir in pecans. Cook until fruit begins to turn yellow. Serve hot.
⭐ ⭐ ⭐ ⭐ ⭐