1
can (20 oz) crushed pineapple, drained, 1 cup juice reserved
3
cups Cool Whip lite frozen whipped topping, thawed
2
cups miniature marshmallows
1
tablespoon cornstarch
1
cup kiwifruit slices or strawberries, quartered
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Steps
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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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.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
180
% Daily Value*:
Vitamin A
16%
16%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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