1 can cherry pie filling
1 lg. can crushed pineapple in heavy syrup
1 tbsp. cornstarch
3/4 c. sugar
1 tsp. red food coloring
1 (3 oz.) pkg. cherry gelatin powder
3 bananas, cubed
1/2 c. chopped nuts
1 (9 inch) baked pie shell
Freezer whipped topping, thawed

In large saucepan, bring to boil the cherry pie filling, pineapple, cornstarch, sugar, and food coloring. Cook until thick, remove from heat and add the dry gelatin powder. Cool to lukewarm or cooler. Add bananas and nuts. Place in baked pie shell and chill at least 2-4 hours. Top with thawed topping. Yields 1 (9 inch) pie.