Frozen Pineapple Dream

Crush graham crackers into 1 1/3 cups crumbs and combine them with sugar & butter.

Press evenly across bottom of a 9x13" glass baking dish.

Bake graham crust at 350°F for 8 minutes then set aside to cool.

Drain pineapple and reserve the juice.

In a microwave-safe bowl, sprinkle gelatin powder over pineapple juice and allow to stand for 2 minutes until dissolved, then microwave for 30 seconds, stir, and let stand another 2 minutes until slightly thickened, then stir back into the pineapple.

In a large bowl, cream together mascarpone cheese & Splenda until smooth and fold into pineapple.

Add sherbet & food coloring to pineapple and stir until evenly mixed (You may place mixture into the freezer for a few minutes if it seems too thin - My sherbet was too soft and so I put my pineapple/sherbet mixture in the freezer for about 15 minutes at this point until it was just about as thick as the whipped topping).

Gently fold in whipped topping and pour evenly over cooled graham crust.

Cover and freeze for 1 1/2 to 2 hours or until you are ready for dessert.

Remove from freezer 5-10 minutes in advance of cutting into individual squares which may be decorated with optional pineapple ice cream topping and additional whipped cream.