Pineapple Banana Pie

Ingredients

• 1.5 cups graham cracker crumbs (20 squares)
• 2 tablespoons honey 
• 1 tablespoon water 
• 2 teaspoons vegetable oil 
• 8 oz pineapple rings crushed drained canned
• 1 package mesquite-flavored marinade sugar-free (4-serving size)
• 2 cups ice cubes 
• 8 oz non-dairy whipped topping frozen thawed reduced-fat
• 1 medium banana thinly sliced
• 1 leaves mint leaves fresh toasted

Equipment

• bowl
• sauce pan
• oven
• whisk

Directions

1. Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate.
2. Bake 8 to 10 minutes or until golden brown; cool.
3. Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved.
4. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened.
5. Remove any ice that is not melted.
6. With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
7. Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours.
8. Garnish with mint leaves. Store in refrigerator.