3/4 c. finely crushed gingersnaps (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 gingersnaps, graham crackers, and sugar. Drizzle with butter, tossing to combine. Press into bottom and up sides of a 9 inch pie plate to form a firm, even crust. Bake in a 375 degree oven for 5 minutes; cool.

For Glaze: Drain pineapple, reserving 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 cup total liquid. In a small saucepan, stir together 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 the bottom of the 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 for 2 to 4 hours or until set. Before serving, arrange kiwi fruit on pie. Serves 8.