Good Eats

Creamy Pineapple Pecan Dessert Squares

Ingredients:
PIE CRUST &TOPPING:
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup shredded coconut
1/4 cup chopped pecans
3 Tbsp butter or margarine, melted
FILLING:
3/4 cup boiling water
1 pkg (0.3 oz) lemon flavored sugar free gelatin
1 cup unsweetened pineapple juice
1 pkg (8 oz) fat free cream cheese
1 container (8 oz) fat free sour cream
1/4 cup sugar
1 can (8 oz) crushed pineapple, undrained
Directions:
PIE CRUST & TOPPING
In 13x9 inch (3 qt) glass baking dish, toss graham cracker crumbs, sugar, the coconut, pecans and melted butter until well mixed. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture in bottom of dish.
FILLING
In large bowl, pour boiling water over gelatin, stir about 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Refrigerate about 30 minutes or until mixture is syrupy and just begining to thicken. In medium bowl, beat cream cheese, sour cream and 1/4 cup sugar with electric mixer on medium speed until smooth; set aside. Beat gelatin mixture with electric mixer on low speed until foamy; beat on high speed until light and fluffy (mixture will look like beaten egg whites). Beat in cream cheese mixture just until mixed. Gently stir in pineapple (with liquid). Pour into crust lined dish; smooth top. Sprinkle reserved 1/2 cup crumb mixture over top. Refrigerate about 4 hours or until set. For servings, cut into 6 rows by 3 rows.
Nutrition facts per servings:
1/18 wedge
Calories: 120
Total fat: 4.5 g
Cholesterol: 5 mg
Carbohydrates: 18 g.
Fiber: 0 g
Protein: 3 g