No Bake Pineapple Marmalade Squares
|Graham cracker crumbs||1 Cup (16 tbs)|
|Sugar||10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoon)|
|Light margarine||1⁄4 Cup (4 tbs), melted|
|Fat free sour cream||1 Cup (16 tbs) (Or Light)|
|Light cream cheese||4 Ounce, softened|
|Orange marmalade/Apricot fruit spread||1⁄4 Cup (4 tbs), divided|
|Canned crushed pineapple||20 Ounce (1 Can)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
Combine graham cracker crumbs, 2 tablespoons sugar and margarine in 8-inch square glass baking dish; pat mixture firmly and evenly onto bottom of dish. Freeze 10 minutes.
Beat sour cream, cream cheese, remaining 1/2 cup sugar and 1 tablespoon marmalade in medium bowl until smooth and blended; set aside.
Drain pineapple; reserve 1/4 cup juice.
Sprinkle gelatin over reserved juice in small saucepan; let stand 1 minute. book and stir over low heat until gelatin dissolves.
Beat gelatin mixture into sour cream mixture until well blended. Spoon mixture evenly over crust.
Stir together pineapple and remaining 3 tablespoons marmalade in small bowl until blended. Evenly spoon over sour cream filling. Cover and refrigerate 2 hours or until firm.