Combine crumbs, 1 tbsp (15 mL) sugar, and butter. sprinkle 3/4 of mixture into the bottom of a 10”; Springform pan. Chill. Dissolve jelly powder in 2 cups (500 mL) boiling water. Cool to room temperature. In large bowl, beat ricotta and sugar until smooth. Gradually beat in cooled jelly. Prepare dessert topping mix according to package directions and beat into mixture. Pour half over crumbs. Spoon pineapple over in an even layer. Add remaining ricotta mixture. Sprinkle with remaining crumbs and refrigerate 6 hours or overnight. Makes 15 servings.