| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Pies, Desserts |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Finely chopped ginger snaps |
| 1/2 |
c |
Finely crushed grah. cracker |
| 1 |
tb |
Sugar |
| 3 |
tb |
Butter, melted |
| 1 |
|
Env. unflavored gelatin |
| 8 |
oz |
Can pineapple slices |
| 2 |
|
Small bananas |
| 2 |
c |
Sliced strawberries |
| 2 |
|
Kiwi fruit, peeled and slice |
INSTRUCTIONS
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 1 1/2 cups) to the reserved
juice to make 1 3/4 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 1/3 cup of the glaze over botton of crust.
Slice bananans and arrange over glaze. Top with another 1/3 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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