1 can pie cherries, sour pitted (do not use cherry pie filling)
1 sm. can crushed pineapple
7 tbsp. of cornstarch
1 tsp. salt
2 c. sugar
1 tbsp. red food coloring
1 c. chopped nuts
3 bananas
1 carton whipping cream

Drain cherries and pineapple. Save juice. Add water to make 2 cups. Mix sugar and cornstarch and salt together in a heavy pan. Add 2 cups of juice and fruit (cherries and pineapple) and food coloring. Stir and cook on medium until thick. Remove and let cool. Fold in nuts and bananas. Then, pour in pie shells. Cover with Saran Wrap and chill. Add whipping cream topping. 1 carton will do 2 pies.