4eyedBlindGirl | diane.flaviano

Description:
quick and easy. only thing you gotta bake is the crust. i like it's use of common fruits here. pineapples and bananas, how pinoy is that?

Ingredients:
Honey Graham Crust (See Below)
1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1 package (4-serving size) pineapple-flavored sugar-free gelatin
2 cups ice cubes
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1 medium banana, thinly sliced
Fresh mint leaves or toasted coconut, if desired

Directions:

1 . Make Honey Graham Crust.
2 . Add enough water to reserved pineapple juice to measure 2/3 cup. Heat juice mixture to boiling; pour over gelatin. Stir about 3 minutes until gelatin is dissolved. Add ice cubes. Stir constantly about 3 minutes or until gelatin is thickened. Remove any unmelted ice.
3 . Stir whipped topping into gelatin mixture with wire whisk; beat until smooth. Fold in pineaple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
4 . Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Refrigerate any remaining pie.

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Honey Graham Crust

1 1/2 cups graham cracker crumbs (20 squares)
2 tablespoons honey
1 tablespoon water
2 teaspoons vegetable oil

1 . Heat oven to 350ºF. Mix all ingredients. Press in bottom and up side of pie plate, 9x1 1/4 inches. Bake 8 to 10 minutes or until golden brown; cool.