2 baked pie crusts
1 can cherry pie filling
1 can crushed pineapple
3/4 c. sugar
1 tbsp. cornstarch
1 tsp. red food coloring
1 box raspberry Jello
6 bananas
1 c. chopped pecans

Put pie filling and pineapple, sugar and cornstarch in a saucepan, heating and stirring until thickened. Remove from heat and add Jello and food coloring, then cool. Add bananas and nuts, then pour into pie shells and top with Cool Whip and serve.