3/4 cup(s) , Ginger Snaps Chopped Fine
1/2 cup(s) , Graham Crackers Finely Crushed
1 tablespoon(s) , Sugar
3 tablespoon(s) , Butter Melted
1 packet(s) , Unflavored Gelatin
1 can(s) , Pineapple Slices
2 small , Bananas
2 cup(s) , Strawberries Sliced
2 medium , Kiwi Fruit Peeled and Sliced
Procedures : Stir together gingersnaps, graham crackers and sugar.
Drizzle with margarine, tossing to combine.
Press onto bottom and up sides of a 9″ pie plate to form a firm, even crust. Bake in a 375 F oven for 5 minutes. Cool.
Drain pineapple, reserving juice (unsweetened juice).
Cut pineapple into small pieces and set aside.
Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid.
In a small sauce pan stir together pineapple liquid and gelatin, then let stand
Stir over low heat until gelatin dissolves.
Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over bottom of crust.
Slice bananas and arrange over glaze.
Top with another 1/3 cup of glaze and arrange strawberries over glaze.
Stir together pineapple pieces and remaining glaze, then spoon over
Chill for 2 to 4 hours or until set.
Before serving, arrange kiwi fruit on pie