Lucious layers of pineapple filled whipped toppings, cream cheese and graham cracker!!
The PERFECT family friendly, kid approved, Summer dessert!! A MUST make!!!
Full recipe in video below!
RECIPE:
1¾ cup graham crackers crushed (plus 1 tablespoon for garnish)
1 tablespoon sugar substitute (I use Lakanto) to order:
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8 tablespoons light butter melted
1 tablespoon light butter
1¾ cup powdered sugar substitute (I use Lakanto) to order:
15% off with the code- JENNSWWJOURNEY
4 ounces 1/3 less fat cream cheese softened
1 teaspoon vanilla extract
8 ounces light or no sugar Cool Whip
20 ounces crushed pineapple- drained
Preheat the oven to 325°F.
Lightly spray an 8×8-inch baking dish (metal or glass is fine).
In a small bowl combine the 1¾ cups of crushed graham crackers, 8 tablespoons of melted butter, and 1 tablespoon of sugar substitute.
Press the graham cracker mixture in the bottom of the baking dish.
Bake for 10 minutes. Allow the crust to completely cool.
Using either a stand mixer or a handheld mixer, cream together 1 tablespoon softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
Evenly spread the cream cheese filling over the completely cooled crust.
Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
Gently spread the whipped topping over the cream cheese layer.
Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
Keep refrigerated until serving.
10 Servings:
233 Calories
Recipe inspiration from spaceshipsandlasers.com
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