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Add a photoServings: 12
Ingredients
- 3/4 c. butter
- 1/2 c. brown sugar
- 1 1/2 c. unsifted flour
- 3/4 c. minced nuts
- 8 ounce cream cheese
- 8 ounce pineapple (crushed & liquid removed), reserve juice
- 1 env. unflavored gelatin
- 3/4 c. sugar
- 2 1/2 c. whipped cream or possibly Cold Whip
- 6 ounce pkg. Jello (raspberry or possibly strawberry)
Directions
- CRUST: Cream butter and sugar till creamy. Stir in flour and nuts. Press into well greased 9 x 13 inch pan. Bake at 375 degrees for 15 min till golden.FILLING: Measure reserved juice and add in water to make 1 cup. Sprinkle in unflavored gelatin and let stand a couple min. Heat, stirring till dissolved. Set aside. Beat cream cheese and sugar till smooth. Add in pineapple and cooled gelatin. Mix in Cool Whip or possibly whipped cream. Spread over cool crust and refrigerate for 3 to 4 hrs. Dissolve 6 ounces Jello in 3 cups boiling water. Let stand at room temperature. Pour on chilled cheese. Refrigerate overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 504 | |
| Calories from Fat 278 | 55% |
| Total Fat 31.8g | 40% |
| Saturated Fat 17.31g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 280mg | 12% |
| Potassium 140mg | 4% |
| Total Carbs 51.57g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 36.01g | 24% |
| Protein 6.05g | 10% |
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