CRUST:

10 to 12 graham crackers
1/2 stick soft butter
1/2 c. sugar

PIE FILLING:

1 sm. can crushed pineapple
1 sm. jar maraschino cherries, chopped
1 c. chopped pecans
3 bananas, chopped
3/4 to 1 c. sugar
3 tbsp. cornstarch
Whipped cream topping

Prepare crust and press into 8 to 9 inch pie plate. Bake 15 minutes in 350 degree oven.

Mix sugar with crushed pineapple. Let stand in refrigerator overnight or several hours. Drain liquid from pineapple and liquid from cherries. Thicken with flour or cornstarch. Cool. Mix pineapple, chopped bananas, chopped cherries and chopped nuts. Pour thickened mixture over fruit. Pour into pie crust and top with whipped topping.