1 can cherry pie filling
1 lg. can crushed pineapple and juice
1 tsp. red food coloring
6 bananas, sliced
2 baked pie shells
3/4 c. sugar
1 tbsp. cornstarch
1 box (3 oz.) raspberry Jello
1 sm. whipped topping
1 c. chopped nuts

In saucepan, combine cherry pie filling, sugar, pineapple and juice, cornstarch and food coloring; cook until thick. Remove from heat and add gelatin, allow to cool. Add bananas and pecans. Pour into two baked pie shells and top with whipped topping. Chill.