2 cans cherry pie filling

2 8-oz. containers cool whip

Pecans

Layer cake, pudding, pineapple, cool whip, bananas and pecans four times. Top with cool whip and sprinkle on pecans.

Fried Pies

2 3/4 cups flour

2 tsp. salt

1/2 cup milk

1/2 cup oil

Mix flour and salt. Pour oil and milk into one measuring cup (do not stir); add all at once to flour. Stir until mixed. Shape into ball. Divide into eight small balls. Roll dough to 1/8-inch thick. Cut into five 1-inch squares or circles, prepare two thick cups of filling. Place a large spoonful on each circle. Fold over to make a half circle or triangle. Seal edges with fork dipped in flour.

Fry pies in one inch of oil at 350 degrees. Turn to brown on both sides. Drain on paper towels.

Filling can be canned or thickened fruit. Leftover meats can also be used with thick gravy. If using fruit, I would baste them with a thin powdered sugar glaze.