Pineapple Banana Pie

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 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.