1 1/2 c. sugar
4 tbsp. flour
1 c. pecans, chopped
3 lg. bananas
1 lg. can crushed pineapple (with juice)
2 graham cracker pie crusts
2 lg. containers Cool Whip
1 can chocolate syrup
1 jar cherries

Cook sugar, flour, and pineapple over stove top until well blended. Set aside to cool. Cut bananas into bottom of pie crust. Top with nuts and pour mixture over nuts. Top with Cool Whip and refrigerate. Before serving, add chocolate syrup and top with cherries. Yields 2 pies.