3/4 cup sugar
1 lg. can crushed pineapple w/ juice
1 tbsp. cornstarch
1 tsp. red food coloring
1 box (3 oz.) raspberry jello
4-6 bananas, sliced
1 cup pecans, chopped
2 graham cracker crusts
Whipped topping
In saucepan, combine cherry pie filling, sugar, pineapple with juice, cornstarch, and food coloring. Cook till thick.
Remove from heat & sprinkle dry jello over mixture. Stir and allow to cool. Add bananas and pecans. Pour into pie shells and chill. Whipped topping may be added if desired.
