1 1/2 c. sugar
1/4 c. all-purpose flour
1 tsp. salt
20 oz. crushed pineapple, undrained
16 oz. red tart pitted cherries, undrained
3 oz. pkg. strawberry-flavored gelatin
4 bananas
2 baked 9-inch pastry shells
1 1/2 oz. pkg. whipped topping mix
1 c. chopped nuts

Combine sugar, flour, salt, pineapple and cherries in a large saucepan. Stir well. Cook over medium heat until thickened and bubbly. Remove from heat. Add gelatin, stirring well. Allow mixture to cool. Thinly slice bananas. Arrange an equal amount of slices in each pastry shell. Pour fruit mixture evenly into pastry shells. Prepare whipped topping according to package directions. Spread over pies. Refrigerate at least 3 hours before serving. Sprinkle with nuts. Yield: two 9-inch pies.