1 lg. can crushed pineapple
1 c. sugar
1 lg. carton Cool Whip
2 pie shells, baked
2 bananas, sliced
3/4 c. pecans, chopped
1 (3 1/2 oz.) can Angel Flake coconut

Mix pineapple with juice, sugar, and flour in saucepan. Bring to boil and cook until thick, stirring often. Cool. Fold into Cool Whip with the sliced bananas, pecans and 3/4 can coconut. Pour all into cooled baked pie shells. Sprinkle remaining coconut on top. Refrigerate several hours. Garnish with red and green Maraschino cherries.