In a large saucepan, combine pie filling and pineapple. Combine sugar and cornstarch; add to fruit mixture. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat. Add gelatin and food coloring if desired; mix well. Cool. Fold in bananas and pecans. Pour into the pie shells. Spread with whipped topping. Chill until serving. Yield: 2 pies (6-8 servings each).
Cut set aside cherries in several pieces and place on top of pie to decorate.