1 (10 ounce) can crushed pineapple, unopened
1 can crushed pineapple, crushed
3 oranges
1 1/2 cups lemon juice
1 fluid ounce olive-based sherbet
1 banana, sliced
Heat oven to 375 degrees F.
Pour pineapple filling into a slow cooker and backfill the pineapple fully.
In a large bowl, mix the pineapple, pineapple, cherries, orange juice and lemon sherbet. Stir until well blended (non-fat milk, if desired). Season with banana slices (optional).
Cover and cook on High Low for 6 1/2 hours, stirring occasionally.