Step 1

Combine graham cracker crumbs with butter. Or add both to food processor and pulse until uniformly sandy mixture forms. Press into bottom of greased 9” springform pan. Set aside.

Step 2

Add pineapple and sugar to small saucepan. Cook for 5 minutes over medium heat.

Step 3

In small bowl combine water and gelatin. Let stand one minute then add to pineapple mixture. Reduce heat to low and add cream cheese. Cook until melted, string often. Remove from heat and scoop into glass or metal bowl to cool completely.

Step 4

Stir in fruit and nuts then fold in Cool Whip. Pour mixture into springform pan and smooth top with rubber spatula or back of spoon. Cover and refrigerate for 4 hours or overnight. Cut into slices to serve.