• 15servings
  • 540minutes
  • 355calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Gold Medal® all-purpose flour

  2. 1 cup margarine, softened

  3. 1/2 cup powdered sugar

  4. 1/2 cup almonds, finely chopped

  5. 1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened

  6. 2/3 cup granulated sugar

  7. 2 teaspoons vanilla

  8. 1 can (20 oz) crushed pineapple, drained,

  9. 1 cup juice reserved

  10. 3 cups frozen (thawed) reduced-fat whipped topping

  11. 2 cups miniature marshmallows

  12. 1 tablespoon cornstarch

  13. 1 cup kiwifruit slices or strawberries, quartered

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. In large bowl, beat flour, margarine and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Spread in ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown; cool.

  2. In large bowl, mix cream cheese, granulated sugar and the vanilla until smooth. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Fold whipped topping and marshmallows into cream cheese mixture. Spread over pastry crust. Cover and refrigerate at least 8 hours but no longer than 48 hours.

  3. In 2-quart saucepan, gradually stir reserved 1 cup pineapple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit. Cut dessert into squares; serve with fruit mixture. Store in refrigerator.


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