Strawberry Cheesecake Squares
|Graham crackers||24 , crushed to make crumbs (2 1/2-Inch Squares)|
|Reduced calorie margarine||1⁄2 Cup (8 tbs), melted (Tub Margarine)|
|Reduced calorie instant vanilla pudding mix||1 Ounce (1 Envelope, Four 1/2-Cup Serving Size)|
|Light cream cheese||3⁄4 Cup (12 tbs)|
|Instant non fat dry milk powder||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Vanilla extract||1 Teaspoon|
|Drained canned crushed pineapple||2 Cup (32 tbs) (Reserve Juice)|
|Reduced calorie strawberry gelatin||1 Ounce (1 Envelope, Four Half Cup Servings)|
|Banana||1 Medium, sliced|
|Strawberries||2 Cup (32 tbs), sliced|
|Low calorie whipped topping||1 1⁄2 Cup (24 tbs) (8 Calories Per Tablespoon)|
1. Preheat oven to 350°F.
2. In 13-by-9-inch baking pan, combine graham cracker crumbs and margarine; press into bottom and up sides of pan. Bake 10 minutes; set aside.
3. In medium bowl, with electric mixer on medium speed, beat pudding mix, cheese, dry milk, sugar, vanilla, and 1 1/2 cups water until blended; pour over crust.
4. In medium saucepan, combine pineapple, reserved juice, and cornstarch; cook over medium heat, stirring constantly, until thickened, about 2 minutes. Stir in gelatin mix and banana; remove from heat and cool slightly. Spread evenly over cheese layer.
5. Arrange berries attractively over top. Refrigerate 1 hour, or until ready to serve. Using a pastry bag fitted with a star tip, pipe whipped topping on cake.
Serving size: Complete recipe
Calories 3351 Calories from Fat 828
% Daily Value*
Total Fat 95 g146.1%
Saturated Fat 24.1 g120.6%
Trans Fat 0 g
Cholesterol 41.7 mg13.9%
Sodium 4872.8 mg203%
Total Carbohydrates 547 g182.2%
Dietary Fiber 24.6 g98.6%
Sugars 291.7 g
Protein 87 g173.6%
Vitamin A 88.1% Vitamin C 400.8%
Calcium 197.4% Iron 75.6%
*Based on a 2000 Calorie diet