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    Chilled Pineapple Squares


    Source of Recipe


    Baker's

    List of Ingredients




    1-1/2 cups finely crushed NILLA® Wafers
    1/4 cup (1/2 stick) butter or margarine, melted
    1 envelope KNOX® Unflavored Gelatine
    1 can (20 ounces) crushed pineapple in juice, drained, reserving 1/4 cup juice
    2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
    1/4 cup sugar
    2 cups thawed COOL WHIP® Whipped Topping
    1/2 cup BAKER'S® ANGEL FLAKE® Coconut, toasted

    Recipe



    MIX wafer crumbs and butter. Press onto bottom of 9-inch square pan. Refrigerate until ready to use.
    SPRINKLE gelatine over reserved 1/4 cup pineapple juice in small saucepan. Let stand 5 minutes until gelatine is softened. Cook on low heat until gelatine is completely dissolved; stirring frequently. Do not boil.
    BEAT cream cheese and sugar with electric mixer on medium speed until well blended. Stir in pineapple. Add in gelatine mixture; stir until well blended. Refrigerate until cream cheese mixture is slightly thickened, but not set.
    ADD in whipped topping; stir gently until well blended. Spoon over crust. Refrigerate several hours or overnight until firm. Sprinkle with coconut.

 

 

 


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