1 1/3 c. flaked coconut
1 tbsp. butter, melted
1 (20 oz.) can crushed pineapple (juice pack)
1 env. unflavored gelatin
2 (8 oz.) cartons fruit flavored yogurt

In a bowl toss coconut with melted butter; press on the bottom and up sides of a 9 inch pie plate. Bake at 325 degrees for 15 minutes or until golden. Cool on wire rack.

Drain pineapple, reserving juice. Set fruit aside. Add water, if necessary, to reserved juice to make 3/4 cup. In a saucepan soften gelatin in juice mixture. Heat and stir until gelatin dissolved. Chill until partially set (the consistency of unbeaten egg whites). Whip partially set gelatin with electric mixer until fluffy.

Set aside 1/3 cup drained pineapple. Fold yogurt and the remaining pineapple into gelatin mixture. Pile into cooled crust. Chill until firm. Top with reserved pineapple just before serving. Makes 8 servings.