Glazed Fruit Pie

1. Stiri together gingersnaps, graham crackers and sugar.
2. Drizzle with margarine, tossing to combine.
3. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust.
4. Bakei in a 375-degree oven for 5 minutes.
5. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice).
6. Cut pineapple into small pieces and set aside.
7. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid.
8. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes.
9. Stir over low heat until gelatin dissolves.
10. Cover and chill to the consistency of unbeaten egg whites (partially set).
11. Spread 1/3 cup of the glaze over botton of crust.
12. Slice bananans and arrange over glaze.
13. Top with another 1/3 cup of glaze and arrange strawberries over glaze.
14. Stir together pineapple pieces and remaining glaze, then spoon over strawberries.
15. Chill for 2 to 4 hours or until set. Before serving, arrange kiwi fruit on pie.