Using safe graham crackers and margarine, this one can be dairy and gluten free. The filling is smooth and creamy w/ no dairy or eggs. Enjoy! Kathy Pina Colada Pie 2 pkg unflavored gelatin 2 c pineapple juice 2/3 c sugar 1 15oz can coconut milk Graham Cracker Crust (below) Soften gelatin in 1/2 c pineapple juice. Heat remaining juice to boiling and pour over softened gelatin. Stir until all is dissolved. Add sugar and stir until dissolved. Add coconut milk and stir to blend well. Refrigerate severals hours until amost set. This may separate into layer - that's OK. Using hand mixer, beat at high speed until smooth and fluffy. Pour into prepared graham cracker crust. Sprinkle with reserved crumbs. Refrigerate until set. Graham Cracker Crust 1 1/2 c safe graham cracker crumbs 1/3 c sugar 1/4 tsp ginger 6 T safe margarine, melted Combine crumbs, sugar, and ginger. Mix well. Add melted margarine and mix until everything is well moistened. Reserve about 1/4 c crumbs for top. Evenly and firmly pat out remaining mixture into bottom and up sides of a 9" pie dish. Bake in preheated 350F oven for 10 minutes or until set. Cool completely. copyright 2001, Kathy Przywara, all rigths reserved ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.