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    Pineapple Banana Pie Pineapple Banana Pie

    Honey Graham Crust (below)
    1 can (8 ounces) 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 ounces) frozen reduced-fat whipped topping, thawed
    1 medium banana, thinly sliced
    Mint leaves or toasted coconut, if desired

    Prepare Honey Graham Crust.

    Add enough water to reserved pineapple juice to measure 2/3 cup. Heat juice mixture to boiling. Stir in gelatin. Cook about 3 minutes, stirring constantly, until gelatin is dissolved. Add ice cubes. Cook about 3 minutes, stirring constantly, until gelatin is thickened. Remove any unmelted ice.

    Stir whipped topping into gelatin mixture with wire whisk; 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. Garnish with mint leaves. Immediately refrigerate any remaining pie after serving.

    Honey Graham Crust:
    1 1/2 cups graham cracker crumbs (about 20 squares)
    2 tablespoons honey
    1 tablespoon water
    2 teaspoons vegetable oil

    Heat oven to 350 F. Mix all ingredients. Press in bottom and up side of glass pie plate, 9x1 1/4 inches. Bake 8 to 10 minutes or until golden brown; cool.

    Makes 8 servings

    This recipe displayed with permission from General Mills, Inc.

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