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. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.