|
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 | cup margarine, softened |
| 1/2 | cup powdered sugar |
| 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 frozen (thawed) reduced-fat whipped topping |
| 2 | cups miniature marshmallows |
| 1 | tablespoon cornstarch |
| 1 | cup kiwifruit slices or strawberries, quartered |
| 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. |
|
| If you need to store fresh strawberries a day or two, place them in a single layer in a 15x10x1-inch pan lined with paper towels. Cover the berries with paper towels and refrigerate. |
|
| Remove the hulls of the strawberries after rinsing to avoid water-logged berries. |
Nutrition Information:
355 ( 180 ); 20 g ( 7 g); 10 mg; 220 mg; 40 g ( 1 g); 5 g 16 %; 8 %; 4 %; 4 %