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Creamy Pineapple-Pecan Dessert Squares

(3)

4 reviews

25 min prep time
4 hr 30 min total time
12 ingredients
18 servings

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 170mg; 7%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 12g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 2%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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