1 can cherry pie filling
3/4 cup sugar
1 large can crushed pineapple
1 tablespoon cornstarch
1 3-ounce raspberry Jell-O
1 cup chopped pecans
6 bananas, sliced
Cream or Cool Whip
2 baked pie shells
Cook cherries, sugar, pineapple, and cornstarch until thick. Remove from heat. Add Jell-O and cool.
Add pecans, bananas and top with cream.
Chill until served.
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