|Non-stick cooking spray||1 Tablespoon|
|Finely crushed gingersnaps||1 Cup (16 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Margarine/Butter||3 Tablespoon, melted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||15 1⁄4 Ounce (1 Can)|
|Kiwifruit/Sliced strawberries / both||2 Cup (32 tbs), sliced peeled|
Generously coat a 10-inch tart pan with a removable bottom with cooking spray.
In a small bowl combine gingersnaps, coconut, and melted margarine.
Press the mixture onto the bottom and up the sides of the prepared tart pan.
Bake in a 350° oven about 8 minutes or until light brown.
Cool on a wire rack.For filling, in a medium saucepan combine the sugar and cornstarch.
Stir in undrained pineapple.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Stir in vanilla; transfer filling to a bowl.
Cover surface with plastic wrap and cool to room temperature.
Spread the filling into the crust.
Arrange kiwifruit and/or strawberries