GLAZED FRUIT PIE

Glazed Fruit Pie image

Number Of Ingredients 10

3/4 cup Murray® sugar free gingersnap, finely crushed (about 12 cookies)
1/2 cup Keebler® Ready Crust® graham cracker crumbs
1 tablespoon sugar
3 tablespoons margarine or butter, melted
1 (8-ounce) can pineapple tidbit (juice pack)
pineapple juice
1 envelope unflavored gelatin
2 small ripe bananas
2 cups sliced fresh strawberries
2 kiwifruit, peeled and sliced

Steps:

1. In small bowl stir together gingersnap crumbs, graham crumbs and sugar. Add margarine or butter. Toss until combined. Press onto bottom and sides of a 9-inch pie plate. Bake at 375°F oven for 5 minutes. Cool.2. Drain pineapple, reserving juice. Measure reserved juice. Add enough additional pineapple juice to make 1 3/4 cups total liquid. Set pineapple aside.3. In small saucepan combine pineapple juice and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Cover and refrigerate until partially set, stirring occasionally.4. Spread 1/3 cup of gelatin mixture in crust. Slice bananas on top of gelatin mixture. Spoon another 1/3 cup gelatin mixture over bananas. Top with strawberries.5. Stir together pineapple pieces and remaining gelatin mixture. Spoon over strawberries. Refrigerate at least 2 hours or until set.6. Arrange kiwi fruit on top. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves