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. MORE+ LESS-

By Betty Crocker Kitchens

December 9, 2010

Ingredients

3/4

cup boiling water

box (4-serving size) sugar-free lemon-flavored gelatin

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

tablespoons butter or margarine, melted

package (8 oz) fat-free cream cheese

container (8 oz) fat-free sour cream

1/4

cup sugar

can (8 oz) crushed pineapple in juice, undrained

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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.

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.