8 full size graham crackers
4 tbsp. butter, melted

Mix together for bottom crust and spread evenly in 9 1/2 x 11 pan.

1 can crushed pineapple, in own juice
2 pkgs. Formu-3 strawberry banana gelatin
1 env. Knox gelatin
2 c. buttermilk
1 (8 oz.) light Cool Whip

Mix pineapple and gelatin together, heat until you have a good boil. Remove from stove and let cool. Pour in buttermilk and Cool Whip and beat together until well blended. Pour over graham crackers. Set in refrigerator. Will keep up to two weeks. A 2 1/2-inch square is approximately 60 calories.