Instructions: Cook two 9" pie shells or graham cracker crusts
1 can cherry pie filling 1/2 c sugar 1 lg can pineapple - crushed 1 tbsp cornstarch 1 box raspberry jello 6 small bananas or 4 large 1 c pecans Combine pie filling, sugar, cornstarch and pineapple with juice. Cook until thick. Remove from heat and add jello. Cool. Add bananas and pecans ( save a few for garnish). Pour into shells. Top with cool whip.

Toss on the save a few pecans. Chill.

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