Pineapple Banana Pie

Heat oven to 350F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate.

Bake 8 to 10 minutes or until golden brown; cool.

Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved.

Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened.

Remove any ice that is not melted.

With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.

Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours.

Garnish with mint leaves. Store in refrigerator.