1 can cherry pie filling
3/4 c. sugar
1 lg. can crushed pineapple with juice
1 tbsp. cornstarch
1 tbsp. red food coloring
1 (3 oz.) raspberry jello
6 sliced bananas
1 c. chopped pecans
2 baked pie shells
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 gelatin. Allow to cool. Add bananas and pecans. Pour into pie shells. Top with whipped topping. Chill.