Ingredients
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9 graham crackers (1 cellophane sleeve or 5.33 ounces)
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1/4 cup sugar (half Splenda & half sugar may be used)
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1/3 cup melted butter
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1 (8 ounce) can crushed pineapple
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2 teaspoons unflavored gelatin (1 envelope)
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1/2 cup mascarpone cheese, at room temperature
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1 1/2 tablespoons Splenda sugar substitute
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3 cups pineapple sherbet, slightly softened
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5 -6 drops yellow food coloring
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1 (8 ounce) container Cool Whip Lite, thawed
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optional pineapple topping
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additional whipped cream
Instructions
- Crush graham crackers into 1 1/3 cups crumbs and combine them with sugar & butter.
- Press evenly across bottom of a 9x13" glass baking dish.
- Bake graham crust at 350°F for 8 minutes then set aside to cool.
- Drain pineapple and reserve the juice.
- In a microwave-safe bowl, sprinkle gelatin powder over pineapple juice and allow to stand for 2 minutes until dissolved, then microwave for 30 seconds, stir, and let stand another 2 minutes until slightly thickened, then stir back into the pineapple.
- In a large bowl, cream together mascarpone cheese & Splenda until smooth and fold into pineapple.
- Add sherbet & food coloring to pineapple and stir until evenly mixed (You may place mixture into the freezer for a few minutes if it seems too thin - My sherbet was too soft and so I put my pineapple/sherbet mixture in the freezer for about 15 minutes at this point until it was just about as thick as the whipped topping).
- Gently fold in whipped topping and pour evenly over cooled graham crust.
- Cover and freeze for 1 1/2 to 2 hours or until you are ready for dessert.
- Remove from freezer 5-10 minutes in advance of cutting into individual squares which may be decorated with optional pineapple ice cream topping and additional whipped cream.