Hawaiian Fruit Pie

Hawaiian Fruit Pie
By: Ruth Cohen (Sacramento, CA)

8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust

Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.

Serves 6-8