CRUST:

16 graham crackers (2 1/2 inch squares), made into crumbs
2 tbsp. plus 2 tsp. butter, softened

To prepare crust: Preheat oven to 350 degrees. Spray 9 inch glass pie plate with non stick cooking spray; set aside.

In small bowl combine crumbs and butter, mixing thoroughly; using the back of a spoon, press crumb mixture over bottom and up sides of sprayed pie plate. Bake until crust is crisp and brown, about 10 minutes; remove to wire rack and let cool.

FILLING:

1/4 c. thawed frozen concentrated orange juice (no sugar added)
2 tbsp. plus 2 tsp. granulated sugar
1 env. unflavored gelatin
2 c. plain low fat yogurt
1/2 c. canned crushed pineapple (no sugar added)
1 tsp. vanilla extract

TOPPING:

40 small seedless green grapes
2 sm. nectarines, pitted and sliced
3/4 c. sliced strawberries

To prepare filling: pour orange juice into small saucepan. Combine sugar and gelatin and sprinkle over juice; let stand for 1 minute to soften. Cook over medium low heat, stirring constantly, until sugar and gelatin are completely dissolved; set aside.

In medium bowl, using a wire whisk, gently stir together yogurt and pineapple; add gelatin mixture and vanilla and stir until completely blended. Pour mixture into cooled pie crust; cover and refrigerate until firm, overnight or at least 4 hours.

To serve: arrange fruit decoratively over filling; serve immediately or cover and refrigerate until ready to use. Makes 8 servings.