3/4 c. sugar
1 tbsp. cornstarch
1 can cherry pie filling (21 oz.)
1 can crushed pineapple (undrained 20 oz.)
1 pkg. cherry gelatin (3 oz.)
4 sm. bananas, sliced
1 c. chopped pecans
1 carton frozen whipped topping, thawed (8 oz.)

Combine first 4 ingredients in large saucepan, mix well. Cook over medium heat until thickened, stirring constantly. Remove from heat, add gelatin. Mix thoroughly; cool. Stir in bananas and pecans. Pour into 9 x 10 x 2 dish. Refrigerate until firm. Spread with topping and serve.