Banana Split Salad

1 -14 oz. can sweetened condensed milk
1 -12 oz can non-dairy whipped topping
1- 21 oz can cherry pie filling
1 -8 oz can crushed pineapple
3 - bananas,peeled and sliced
1 -cup chopped nuts

Directions: In a large bowl combine sweetened condensed milk and non-dairy whipped topping, beat with an electric mixer at medium speed until smooth. Fold in cherry pie filling, well drained pineapple, bananas and nuts. Refrigerate until ready to serve. Serves 6

Submitted by Sue

Pumpkin Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15-oz.) can Pumpkin
1 (12-oz.) can Evaporated Milk

Directions: Preheat oven to 425°F. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.) Serves 8

Submitted by Lady Morgana