Serves: 8
Total Calories: 185
1. In small bowl stir together gingersnap crumbs, graham crumbs and sugar. Add margarine or butter. Toss until combined. Press onto bottom and sides of a 9-inch pie plate. Bake at 375°F oven for 5 minutes. Cool.
2. Drain pineapple, reserving juice. Measure reserved juice. Add enough additional pineapple juice to make 1 3/4 cups total liquid. Set pineapple aside.
3. In small saucepan combine pineapple juice and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Cover and refrigerate until partially set, stirring occasionally.
4. Spread 1/3 cup of gelatin mixture in crust. Slice bananas on top of gelatin mixture. Spoon another 1/3 cup gelatin mixture over bananas. Top with strawberries.
5. Stir together pineapple pieces and remaining gelatin mixture. Spoon over strawberries. Refrigerate at least 2 hours or until set.
6. Arrange kiwi fruit on top. Store in refrigerator.
This Glazed Fruit Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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