Creamy Tropical Dessert (lighter recipe)

 

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.