Glazed fruit pie

8 servings

Ingredients

Quantity Ingredient
¾ cup Finely chopped ginger snaps
½ cup Finely crushed grah. cracker
1 tablespoon Sugar
3 tablespoons Butter, melted
1 each Env. unflavored gelatin
8 ounces Can pineapple slices
2 eaches Small bananas
2 cups Sliced strawberries
2 eaches Kiwi fruit, peeled and slice

Directions

Stir together gingersnaps, graham crackers and sugar.

Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1½ cups) to the reserved juice to make 1 ¾ cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set).

Spread ⅓ cup of the glaze over botton of crust. Slice bananans and arrange over glaze. Top with another ⅓ cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set.

Before serving, arrange kiwi fruit on pie.

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