Print
Email
Add a photo
Ingredients
- Crust:
- 1 1/2 cup Kellogg's Rice Krispies
- 1/4 cup almonds (finely chopped)
- 1/2 cup coconut
- 1/4 cup melted fat free i can't believe it's not butter
- Filling:
- 1 20 oz. can pineapple tidbits with juice
- 1 small package instant French vanilla pudding
- 4 oz. fat free cream cheese, softened
- 1 6 oz. carton non fat lemon yogurt
- 1/2 t. lemon extract
- 1 cup cool whip
- Topping:
- 1/3 cup coconut
Directions
- Stir together Rice Krispies, chopped almonds, 1/2 c. coconut and melted butter. Press into 9 inch square glass baking dish. Bake at 350 degrees in convection oven for 8 to 10 minutes or until lightly toasted. Cool.
- While crust is cooling, in large mixing bowl stir together pineapple and French vanilla pudding mix. Set aside.
- In smaller bowl, beat cream cheese and yogurt with mixer until creamy.
- Add cream cheese mixture to pineapple mixture and stir together. Add lemon extract and whipped topping and blend. Spread over crust.
- Spread 1/3 c. coconut in pan and toast in 350 degree convection oven. Watch carefully - it only takes a few minutes. Sprinkle toasted coconut over filling.
- Refrigerate at least an hour before serving.
- Cut into 9 squares.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 10 servings | |
| Calories 135 | |
| Calories from Fat 25 | 19% |
| Total Fat 2.88g | 4% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 168mg | 7% |
| Potassium 162mg | 5% |
| Total Carbs 24.67g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 18.89g | 13% |
| Protein 3.53g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
