Cherry-Pineapple-Banana Pie

(Makes 2 pies)

1 Can (21oz) Cherry pie filling
1 Can (20 oz) crushed pineapple, undrained
3/4 cup sugar
1 Tbl cornstarch
1 pkg. (3 oz) raspberry jello(you can use strawberry or cherry)
1/2 tsp red food coloring, optional
6 medium firm bananas, sliced
1 cup chopped pecans, toasted
2 baked 9” pie shells
1 carton (12 oz) Cool Whip

In a saucepan, combine pie filling and pineapple. Combine sugar and cornstarch in small bowl and add to fruit mixture. Cook and stir over medium heat until the mixture comes to a full boil. Cook 1 – 2 minutes longer. Remove from heat and add jello. Add food coloring if desired; mix well. Cool. Gently stir in sliced bananas and pecans. Pour into the pie shells. Chill until set. Cover with whipped topping and serve!