Pineapple Coconut Pie

• 1 1/2 cups graham cracker crumbs low-fat
• 1/4 cup margarine melted
• 3 tablespoons sugar granulated
• 3 ozs gelatin, flavored pineapple
• 23 cup water boiling
• 1 teaspoon rum extract
• 1/2 cup water cold
• 1 x ice cubes
• 8 ounces whipped topping, prepared thawed
• 8 ounces pineapple, canned, crushed drained
• 1/4 cup coconut

1. To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
2. Press mixture firmly in a 9 inch springform pan.
3. Spread crumb mixture evenly in pie pan.
4. Chill 1 hour, or until firm.
5. Or, bake in a 375 oven for 10 minutes or until edges are brown.
6. Cool on rack before filling.
7. To prepare filling, completely dissolve gelatin powder in boiling water.
8. Stir in rum extract.
9. Combine cold water and ice cubes to make 1 1/4 cups.
10. Add gelatin, stirring until slightly thickened.
11. Remove any unmelted ice cubes.
12. Fold in whipped topping, pineapple, and coconut.
13. Blend until smooth.
14. Chill until mixture mounds.
15. Spoon into crust.
16. Chill 2 hours.

graham cracker crumbs, margarine, sugar, gelatin, water boiling, rum, water cold, topping, pineapple, coconut

Taken from recipeland.com/recipe/v/pineapple-coconut-pie-5815 (may not work)