Creamy Pineapple-Pecan Dessert Squares

Looking for a crumbly and creamy dessert? Then check out this pineapple and pecan dessert squares flavored with coconut – a cool treat.

(3)
4 reviews.
Save and Share
  • prep time 25 min
  • total time 4 hr 30 min
  • ingredients 12
  • servings 18
 

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
1/4
cup sugar
1/4
cup shredded coconut
1/4
cup chopped pecans
3
tablespoons butter or margarine, melted
1
package (8 oz) fat-free cream cheese
1
container (8 oz) fat-free sour cream
1/4
cup sugar
1
can (8 oz) crushed pineapple in juice, undrained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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 beginning to thicken.
  • 2 Meanwhile, in 13x9-inch (3-quart) glass baking dish, toss cracker crumbs, 1/4 cup 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.
  • 3 In medium bowl, beat cream cheese, sour cream and 1/4 cup sugar with electric mixer on medium speed until smooth; set aside.
  • 4 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 juice). Pour into crust-lined dish; smooth top. Sprinkle reserved 1/2 cup crumb mixture over top. Refrigerate about 4 hours or until set. For 18 servings, cut into 6 rows by 3 rows.
  • 1 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 beginning to thicken.
  • 2 Meanwhile, in 13x9-inch (3-quart) glass baking dish, toss cracker crumbs, 1/4 cup 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.
  • 3 In medium bowl, beat cream cheese, sour cream and 1/4 cup sugar with electric mixer on medium speed until smooth; set aside.
  • 4 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 juice). Pour into crust-lined dish; smooth top. Sprinkle reserved 1/2 cup crumb mixture over top. Refrigerate about 4 hours or until set. For 18 servings, cut into 6 rows by 3 rows.

EXPERT TIPS

toggle

Expert Tips

This is a light, refreshing treat, reminiscent of the refrigerator desserts of the '70s. The pecans lend a nutty, crunchy flavor and texture, as well as a boost of good fats and protein.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
170mg
170%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
6%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.