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Steps
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.
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Cater to chocolate lovers by drizzling chocolate syrup over the bottom of the crust before adding the pineapple mixture.
Out of time? A purchased graham cracker crust can stand in for the homemade crust.
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
0mg
Sodium
140 mg
Potassium
150 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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