1 (20 oz.) can cherry pie filling
3/4 c. sugar
1 (20 oz.) can crushed pineapple and juice
1 tbsp. cornstarch
1 tsp. red food coloring
1 (3 oz.) raspberry jello
6 bananas, sliced
1 c. chopped pecans (optional)
2 (10-inch) pie shells, baked and cooled
whipped topping

In a saucepan, combine cherry pie filling, sugar, pineapple and juice, cornstarch and food coloring. Cook until thick. Remove from heat and add jello powder. Stir well. Allow to cool. Add bananas and pecans and pour into pie shells. Top with Cool Whip. Cool and refrigerate.