(It's important to add the kiwi just before serving. The fruit contains enzymes that can break down the gelatin in the glaze).

3/4 c. finely crushed ginger snaps (12 cookies)
1/2 c. finely crushed graham crackers (7 crackers)
1 tbsp. sugar
3 tbsp. butter, melted
1 (8 oz.) can pineapple slices (juice pack)
Unsweetened pineapple juice
1 env. unflavored gelatin
2 sm. bananas
2 c. sliced strawberries
2 kiwi fruit, peeled and sliced

Stir together ginger snaps, graham crackers and sugar. Drizzle with butter, tossing to combine. Press onto bottom and up sides of 9 inch pie plate to form firm even crust. Bake in 375 degree oven 5 minutes. Cool.

For glaze, drain pineapple, reserving juice. Cut pineapple into small pieces. Set aside. Add enough unsweetened pineapple juice (1 1/2 cups) to reserved juice to make 1 3/4 cups total liquid.

In small saucepan stir together pineapple liquid and gelatin. Let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to consistency of unbeaten egg whites (partially set).

Spread 1/3 cup of glaze over bottom of crust. Slice bananas and arrange over glaze. Top with another 1/3 cup of the glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill 2-4 hours until set. Before serving, arrange kiwi fruit on pie. 8 servings. 6 grams fat per serving.