Glazed Fruit Pie

Directions

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 degree F 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 1½ cups) to the reserved juice to make 1 ¾ 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 ⅓ cup of the glaze over botton of crust.

Slice bananans and arrange over glaze.

Top with another ⅓ 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.