1 (20 oz.) can crushed pineapple
1 c. sugar
1/4 c. flour
1 box (3 oz.) orange Jello
1 can cherry pie filling
3 bananas
1 c. pecans
1 (12 oz.) container Cool Whip

Bake and cool two (2) pie crusts. Mix together the crushed pineapple, sugar and flour. Bring to a hard boil, stirring constantly. Remove from heat and add orange Jello, stir, then add the cherry pie filling. Let gel in refrigerator, then add the bananas (sliced) and pecans. Pour into the pie shells and top with Cool Whip.

Note: May use graham cracker crust - Lucille Early.