Glazed Fruit Pie Recipe

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Directions

Stir together gingersnaps, graham crackers and sugar.
Drizzle with margarine, tossing to combine.
Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375 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 1 1/2 cups) to the reserved juice to make 1 3/4 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 1/3 cup of the glaze over bottom of crust.
Slice bananas and arrange over glaze.
Top with another 1/3 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.