Glazed Fruit Pie
|Crushed ginger snaps||3⁄4 Cup (12 tbs) (12 Cookies)|
|Finely crushed graham crackers||1⁄2 Cup (8 tbs) (7 Crackers)|
|Margarine||3 Tablespoon, melted|
|Canned pineapple slices||8 Ounce (1 Can, Juice Pack)|
|Unsweetened pineapple juice||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sliced strawberries||2 Cup (32 tbs)|
|Kiwi fruit||2 , peeled, sliced|
Stir together gingersnaps, graham crackers, and sugar.
Drizzle with margarine, tossing to combine.
Press onto bottom and up sides of a 9-inch pie plate to form a firm, even crust.
Bake in a 375° oven for 5 minutes.
For glaze, drain pineapple, reserving 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 saucepan stir together pineapple liquid and gelatin, then let stand 5 minutes.
Stir over low heat till gelatin dissolves.
Cover and chill to the consistency of unbeaten egg whites (partially set).
Spread 1/3 cup of the glaze over the bottom of the crust.
Slice bananas and arrange over glaze.
Top with another 1/3 cup of the glaze and arrange strawberries over glaze.
Stir together pineapple pieces and remaining glaze, then spoon over strawberries.
Chill for 2 to 4 hours or till set.
Before serving, arrange kiwi fruit on pie.