Pineapple Pecan Squares Part 2
Instructions
~ In a large bowl pour boiling water over jello; stir about 2 minutes or until jello is completely dissolved. Stir in pineapple juice. Refrigerate about 30 minutes or until mixture is syrupy.
~ Meanwhile in a 13 x 9-inch baking dish toss cracker crumbs, cup sugar, coconut, pecans, and melted butter until well mixed. Reserve cup of mixture and press remaining in the bottom of dish.
~ In a medium bowl, beat cream cheese, sour cream and cup sugar until smooth; set aside. Beat jello mixture on low speed until foamy; beat on high speed until light and fluffy. Beat in cream cheese mixture just until mixed. Gently stir in pineapple. Pour into crust lined dish; smooth top. Sprinkle with reserved topping. Refrigerate until set.
Calories 130 Total Fat4.5g (Sat Fat 2g; Trans Fat 0g); Total Carbs 19g; Sodium 170mg; Protein 3g
