3/4 c  Finely chopped ginger snaps
1/2 c  Finely crushed grah. cracker
1 tb Sugar
3 tb Butter, melted
1    Env. unflavored gelatin
8 oz Can pineapple slices
2    Small bananas
2 c  Sliced strawberries
2    Kiwi fruit, peeled and slice

Stir together gingersnaps, graham crackers and sugar.
Drizzle with margarine, tossing to combine. Press onto bottom and up
sides of a 9″ pie plate to form a firm, even crust. Bake in a 375-degree
oven for 5 minutes. Cool. For glaze, drain pineapple, reserving
juice(unsweetened 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 cups total liquid. In a small sauce pan stir together
pineapple 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 botton of crust.
Slice bananans and arrange over glaze. Top with another 1/3 cup of 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.