2 (9 inch) pie shells, baked
1 can cherry pie filling
3/4 c. sugar
1 lg. (20 oz.) can crushed pineapple with juice
1 1/2 tbsp. cornstarch
1 tsp. red food coloring
3 oz. pkg. raspberry Jello
6 med. firm bananas, sliced
1 c. nuts, chopped

In saucepan, combine pineapple and juice, cornstarch, cherry pie filling, sugar, and food coloring. Cook on low heat until thick. Remove from heat and add dry gelatin. Mix well and let cool. Stir in bananas and nuts. Pour into 2 crusts. Top with Cool Whip. Refrigerate.