PINEAPPLE BANANA PIE

Pineapple Banana Pie image

Say "aloha!" to this incredibly easy Island treat!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 8

Number Of Ingredients 10

Ingredients

1 1/2 cups graham cracker crumbs (20 squares)
2 tablespoons honey
1 tablespoon water
2 teaspoons vegetable oil
1 can (8 oz) crushed pineapple in juice, drained and juice reserved
1 package (4-serving size) pineapple-flavored sugar-free gelatin
2 cups ice cubes
1 container (8 oz) frozen reduced-fat whipped topping, thawed
1 medium banana, thinly sliced
Fresh mint leaves or toasted coconut, if desired

Steps:

Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted.
With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator.

Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg