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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.