Ingredients
1/4 cup cornstarch1/4 cup sugar1 can (20 ounces) unsweetened crushed pineapple, undrained3 medium bananas, sliced2 graham cracker crusts (9 inches)1 carton (8 ounces) frozen whipped topping, thawed
Preparation
In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.
