• 12servings
  • 8minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 box graham cracker crumbs

  2. 1/4 c. Sugar (or Splenda)

  3. 1 stick of margarine (Or light margarine), melted Filling:

  4. 1 large box lemon Jello (or S/F lemon Jello)

  5. 2 c. boiling water

  6. 1 8oz. block cream cheese (or fatfree cream cheese)

  7. 1 lg. tub cool whip (or fatfree Coolwhip)

  8. 1 lg. can crushed

Instructions Jump to Ingredients ↑

  1. Mix graham cracker crumbs with sugar and melted margarine. Press into bottom of 9 X 13 cake pan, reserving 1/4 cup of the crumbs. Bake at 350 degrees for 8 minutes. Cool. Dissolve jello in 2 c. boiling water. Let cool. Beat cream cheese and mix with pineapple (juice and all) Add cool whip, mixing well. When Jello is cool add to cream cheese/coolwhip mixture. Pour into cooled crust. Sprinkle remaining crumbs on top. Refrigerate until set.


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