Chilled Pineapple Squares
Source of Recipe
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
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.