1 (15 oz.) can tart red cherries
1 c. sugar
1/4 c. flour
1 (3 oz.) box orange gelatin
Red food coloring
2 c. sliced bananas
1 c. nuts, chopped
1 (8 oz.) can crushed pineapple, drained
1 (9") pie crust (recipe below)
Whipped topping

Combine undrained cherries, sugar and flour in a saucepan. Cook on stove or in microwave oven until thickened. Stir in gelatin and red cake coloring. Cool. Fold in bananas, nuts and pineapple. Pour into cooled crust and chill. When ready to serve, top with whipped topping, if desired.

CRUNCHY CRUST:

2 c. flour
1/2 c. brown sugar
1 c. (2 sticks) butter
1/2 c. chopped nuts

Crumble flour and brown sugar together using food processor or pastry blender. Cut in butter until finely blended. Add nuts and pat into 9" pie pan. Bake 12 to 15 minutes at 400 degrees.