2 pie crusts, either graham cracker or reg.
1 can cherry pie mix
1 lg. can crushed pineapple
3 oz. pkg. raspberry Jello

Drain pineapple and reserve juice. Add 3/4 cup sugar and 1 tablespoon cornstarch to juice and cook. Add Jello while it is hot.

Cool. Add 3 to 4 diced bananas and 1 cup (or less) chopped pecans. Mix and pour into pie crust and chill. Serve with whipped topping.