1 can cherries
3 tbsp. cornstarch
1 1/2 c. water
1 lg. pkg. strawberry Jello
1 1/2 c. sugar
1 sm. can crushed pineapple
1 pkg. frozen strawberries
Red cake coloring
3 slices bananas
1 c. pecans

Drain juice from cherries into pan. Add cornstarch and water. Cook until thick and clear. Remove and add strawberry Jello. Stir and add sugar, cherries, pineapple, red coloring and strawberries. Let cool. Add bananas and pecans. Let cool until it starts to jell. Pour into cooked crust and top with whipped cream.

Yields 2 pies.