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.