Tropical Cream Pie

• 1 (16 ounce) carton nonfat yogurt, no gelatin added
• 1 (20 ounce) can crushed pineapple, packed in own juice
• 1 tablespoon unflavored gelatin
• 1 medium banana, diced
• 1 tablespoon lemon juice
• 2 tablespoons powdered sugar
• 2 tablespoons flaked coconut, toasted
• 1 (9 inch) prepared graham cracker crusts (I use Graham-Cracker Crust (Microwave).)

1. The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
2. Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
3. Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
4. Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
5. Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
6. Fold in the drained pineapple, bananas and toasted coconut.
7. Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.

nonfat yogurt, pineapple, unflavored gelatin, banana, lemon juice, powdered sugar, flaked coconut, graham cracker crusts

Taken from www.food.com/recipe/tropical-cream-pie-251881 (may not work)