Say aloha to this incredibly easy Island treat!

Ingredients
 Honey Graham Crust (See Below)
1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1 package (4-serving size) pineapple-flavored sugar-free gelatin
2 cups ice cubes
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1 medium banana, thinly sliced
 Fresh mint leaves or toasted coconut, if desired

Directions
1. Make Honey Graham Crust. 

2. Add enough water to reserved pineapple juice to measure 2/3 cup. Heat juice mixture to boiling; pour over gelatin. Stir about 3 minutes until gelatin is dissolved. Add ice cubes. Stir constantly about 3 minutes or until gelatin is thickened. Remove any unmelted ice.
 
3. Stir whipped topping into gelatin mixture with wire whisk; beat until smooth. Fold in pineaple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.

4. Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Refrigerate any remaining pie. 

Honey Graham Crust
1 1/2 cups graham cracker crumbs (20 squares)
2 tablespoons honey
1 tablespoon water
2 teaspoons vegetable oil

Heat oven to 350*F. Mix all ingredients. Press in bottom and up side of pie plate,
9×1 1/4 inches. Bake 8 to 10 minutes or until golden brown; cool. 

Source:  Betty Crocker