Cream the wet ingredients: In a medium bowl, cream together the softened margarine, eggs, and powdered sugar using an electric mixer for 15 minutes. This will make the mixture light and fluffy.

Prepare the crusts: Spread the creamed mixture evenly into the two graham cracker pie crusts. This will be the base of your pie.

Layer the fruit: Arrange the sliced bananas on top of the creamed mixture in each pie crust. Then, spread the drained crushed pineapple over the bananas in each crust. Don't forget to reserve the pineapple juice!

Add a little juice: Drizzle a small amount of the reserved pineapple juice over the fruit in each pie crust. This will add some extra flavor and moisture.

Top with whipped cream: Spoon the thawed whipped topping over the fruit in each pie crust. Make sure to spread it evenly so that every bite has some whipped cream.

Garnish and chill: Finally, garnish each pie with maraschino cherries and pecans to add some color and crunch. Cover the pies with plastic wrap and refrigerate them for at least 2 hours before serving. This will allow the flavors to meld and the crust to soften up.