Banana Split Ice Cream Topping

  • 1 (20-oz.) can crushed pineapple in own juice
  • 2 tablespoon granulated sugar
  • 1 small jar maraschino cherries, sliced and drained
  • 3/4 cup pecans, chopped
  •  Chopped walnuts (optional)
  •  Freshly sliced bananas (optional)

In a medium saucepan, combine the pineapple with the juice and the sugar. Bring to high heat; then reduce heat to simmer for about 30 minutes. Cook until all of the juice has evaporated. Add drained cherries, cut in half, nuts, and banana slices, if desired; gently mix. Serve over ice cream; refrigerate to store. Will freeze.