3/4 c. of granulated sugar
1 tbsp. corn starch
1 (20 oz.) can pineapple tidbits (undrained)
1 (21 oz.) can cherry pie filling
1 tsp. red food color (optional)
1 (3 oz.) box strawberry gelatin
4 bananas, peeled and sliced
1 (10 inch) deep dish pie shell or 2 (9 inch) pie shells, baked and cooled
3 c. whipped cream or non-dairy whipped topping
1 c. finely chopped nuts (pecans or almonds) for garnish

Measure sugar and corn starch into saucepan; mix well. Add pineapple with its juice. Mix well so no lumps form. Stir in pie filling and food color. Use a wooden spoon and stir gently to avoid mashing the cherries. Cook over medium heat until mixture comes to a boil and is well thickened, about 5 to 8 minutes. Remove from heat, stir in dry gelatin. Let cool.

When mixture has completely cooled gently stir in sliced bananas. Spoon into baked and cooled pie shells. Cover top(s) with whipped cream; garnish with nuts. Refrigerate until pie is set.

Yield 1 (10 inch) pie or 2 (9 inch) pies.