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Creamy Tropical Dessert (lighter recipe)
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Prep Time:
15 minutes
Total Time:
9 hours
Indulge guilt-free in these cool and creamy fruit squares made with light cream cheese and frozen whipped topping for a delicious, lighter treat!
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup margarine, softened
  • 1/2 cup almonds, finely chopped
  • 1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla
  • 1 can (20 oz) crushed pineapple, drained, 1 cup juice reserved
  • 3 cups Cool Whip lite frozen whipped topping, thawed
  • 2 cups miniature marshmallows
  • 1 tablespoon cornstarch
  • 1 cup kiwifruit slices or strawberries, quartered
Instructions:
  • Preheat oven to 400°F. In a large bowl, cream flour, margarine, and powdered sugar with an electric mixer on low speed for 1 minute, scraping the bowl constantly. Increase speed to high and beat for about 2 minutes until creamy. Gently fold in almonds. Spread the mixture evenly in an ungreased 13x9-inch pan. Bake for 12 to 15 minutes until the edges turn golden brown. Allow it to cool before serving.
  • In a large bowl, combine cream cheese, granulated sugar, and vanilla until smooth. Set aside 1/2 cup of pineapple. Mix the rest of the pineapple into the cream cheese mixture. Gently fold in the whipped topping and marshmallows. Spread over the pastry crust. Chill covered in the refrigerator for at least 8 hours, but not more than 48 hours.
  • In a 2-quart saucepan, gently mix 1 cup of reserved pineapple juice with cornstarch. Cook on medium heat, stirring constantly, until the mixture thickens and comes to a boil. Let it boil while stirring for 1 minute, then let it cool. Add the reserved pineapple and kiwifruit. Cut into squares and serve with the fruit mixture. Keep refrigerated.

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