1 lg. can tart cherries
1 lg. can crushed pineapple
2 c. sugar, divided
1/2 c. flour, divided
1 c. coconut
1 c. or more chopped nuts
2 bananas, sliced
1 c. whipping cream, whipped or 1 (12 oz.) container Cool Whip
2 (9-inch) baked pie shells

Drain juice from cherries. Pat juice in saucepan with 1 cup sugar and 1/4 cup flour. Cook until thick. Add cherries and put into dish to cool. Drain juice from pineapple and put in saucepan with 1 cup sugar and 1/4 cup flour. Cook until thick. Add pineapple and put into dish to cool. Line bottom of pie shells with coconut and nuts. add layer of cherry filling.

Slice bananas on top of this layer. Now add layer of pineapple filling. Top with sweetened whipped cream or Cool Whip. Garnish with more coconut (toasted, if desired, and nuts. Keep refrigerated. This makes 2 delicious and very pretty pies. Serves 16.

NOTE: You may use bought pie fillings, if you wish. For this recipe, I prefer to make my own, it's better.