INGREDIENTS

INSTRUCTIONS

CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey
together and stir into crumbs, working the mixture with your fingers.
Pat into a 9 or 10-inch pie tin. Bake at 350 for 10 minutes. Cool
completely. FILLING: Combine orange juice and gelatin in a small
oven-proof dish. Let soften 2 minutes, then place dish in a small
saucepan containing 1/2 inch of water. Warm over low heat until
gelatin melts, mixing while heating. Peel and slice 4 bananas and
immediately combine with half of the lemon juice. In a food  processor,
puree banana slices with gelatin. Slice the remaining  banana and
arrange along bottom of baked, cooled pie shell. Pour  pureed bananas
into pie shell, covering slices. Tap pie gently settle  contents. Cover
with plastic wrap and refrigerate until firm, about  hour. GLAZE: In a
small saucepan, combine apple-juice concentrate,  honey and minced
strawberries. Simmer over low heat for 6 minutes,  stirring frequently.
Pre through sieve. Cool. When filling is firm,  arrange plum slices in
a circle, overlapping, on top the pie. Fill  center of circle with
alternating circles of red raspberries  blackberries. Brush with glaze
and refrigerate for at least 2 hours.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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