Ingredients
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2 cups crushed pretzels (8 ounces)
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3/4 cup reduced fat margarine, melted
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7 tablespoons sugar, divided
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sugar substitute, equivalent to 1/2 cup sugar
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8 ounces frozen light whipped dessert topping, thawed
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20 ounces unsweetened crushed canned pineapple
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2 (3 ounce) boxes sugar-free strawberry gelatin
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2 (10 ounce) packages frozen sliced sweetened strawberries, thawed
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8 ounces low-fat cream cheese
Instructions
- In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
- Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
- Bake at 400 degrees for 18 to 20 minutes or until set.
- Cool on a wire rack.
- In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
- Fold in whipped topping.
- Spread over cooled crust.
- Refrigerate until chilled.
- Drain pineapple, reserving juice; set pineapple aside.
- Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
- Bring to a boil.
- Pour into a large bowl, stir in gelatin until dissolved.
- Drain strawberries, reserving juice; set strawberries aside.
- Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
- Refrigerate until partially set.
- Stir in reserved pineapple and strawberries.
- Carefully spoon over filling.
- Cover and refrigerate for 3-4 hours or until firm.
- This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.