3/4 c. sugar
1 tbsp. cornstarch
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, undrained
1 (3 oz.) pkg. cherry-flavored gelatin
4 sm. bananas, sliced
1 c. chopped pecans
2 (9 inch) pastry shells, baked
1 (16 oz.) carton frozen whipped topping, thawed

Combine first 4 ingredients in large saucepan, mixing well. Cook over medium heat until thickened, about 6 minutes, stirring constantly. Remove from heat, add gelatin, mixing thoroughly; cool. Stir in bananas and pecans. Pour into pastry shells. Refrigerate until firm. Spread with whipped topping. Makes 2 pies. May also be served in 6x10x2 inch dish as a salad.