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Thursday, September 1, 2016

Pineapple-Pecan Squares






            Pineapple-Pecan Squares              
       
  
 Ingredients


 3/4 cup boiling water 
 1 box (4-serving size) sugar-free lemon-flavored gelatin
 1 cup unsweetened pineapple juice 
 1 1/2 cups graham cracker crumbs 
 1/2 cup sugar 
 1/4 cup shredded coconut 
 1/4 cup chopped pecans 
 3 tablespoons butter, melted 
 1 8 oz package fat-free cream cheese 
                                        1 8 oz can crushed pineapple, undrained                                       


 Directions
  
 1. In large mixing bowl, pour boiling water on gelatin; 
stir until gelatin is dissolved. 

 2. Stir in pineapple juice. Refrigerate about 30 minutes 
or until mixture is syrupy and just beginning to thicken.

 3. In 13x9-inch glass baking dish, mix graham cracker 
crumbs, 1/4 cup of the sugar, the coconut, pecans and 
melted butter. Reserve 1/2 cup crumb mixture for topping. 
Press remaining mixture in bottom of dish.

 4. In medium mixing bowl, beat cream cheese, sour cream 
and remaining 1/4 cup sugar with electric mixer on medium 
speed until smooth; set aside

 5. Beat gelatin mixture with electric mixer on low speed until 
foamy; beat on high speed until light and fluffy.

 6. Beat in cream cheese mixture just until mixed. Gently stir 
in pineapple (with liquid).

 7. Pour into crust-lined dish; smooth top. Sprinkle reserved 
1/2 cup crumb mixture over top. Refrigerate about 4 hours 
or until set.

 8. Cut in Squares.



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