Recipe by Audrey M
This has been a family favorite recipe for many years. I believe it was one of the first recipes I made when I first got married 24 years ago. I was so happy to come across a low-fat version in a Light and Tasty magazine.
- 2 cups crushed pretzels (8 ounces)
- 3⁄4 cup reduced fat margarine, melted
- 7 tablespoons sugar, divided
- 8 ounces low-fat cream cheese
- sugar substitute, equivalent to 1/2 cup sugar
- 8 ounces frozen light whipped dessert topping, thawed
- 20 ounces unsweetened crushed canned pineapple
- 2 (3 ounce) boxes sugar-free strawberry gelatin
- 2 (10 ounce) packagesfrozen sliced sweetened strawberries, thawed
Directions See How It's Made
- In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
- Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
- Bake at 400 degrees for 18 to 20 minutes or until set.
- Cool on a wire rack.
- In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
- Fold in whipped topping.
- Spread over cooled crust.
- Refrigerate until chilled.
- Drain pineapple, reserving juice; set pineapple aside.
- Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
- Bring to a boil.
- Pour into a large bowl, stir in gelatin until dissolved.
- Drain strawberries, reserving juice; set strawberries aside.
- Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
- Refrigerate until partially set.
- Stir in reserved pineapple and strawberries.
- Carefully spoon over filling.
- Cover and refrigerate for 3-4 hours or until firm.
- This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.