Tropical Cream Pie

Ingredients

• 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).)

Directions

1. 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. 2

   Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.

3. 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. 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. 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. 6

   Fold in the drained pineapple, bananas and toasted coconut.

7. 7

   Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.