Pineapple Cream Squares (No Bake) |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 16 |
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I have had this recipe for years, it is still requested by my family to make, and still a favorite. No baking makes this a perfect dessert for hot summer days. I most always top it with Cool Whip topping, but that is optional. Make certain to chill this for a minimum of 3 hours (more time is even better) I most always prepare this in the morning to serve later in the day. I always prepare two (8-inch) pans of this dessert as one pan goes way too fast LOL! This is the most delicious dessert! Ingredients:
1 cup graham cracker crumbs |
3 tablespoons sugar |
1 pinch cinnamon |
1/4 cup butter, melted |
1 cup sour cream |
4 ounces cream cheese, softened |
1/2 cup sugar (or to taste) |
5 tablespoons orange marmalade, divided |
1 (20 ounce) can crushed pineapple |
1 (1/4 ounce) envelope unflavored gelatin |
1 (8 ounce) container cool whip frozen whipped topping, thawed (optional) |
Directions:
1. Butter an 8-inch square baking dish.
2. In a bowl, mix together cracker crumbs, 3 tablespoons sugar pinch of cinnamon and melted butter; press mixture into bottom of the pan.
3. Refrigerate for half an hour, or freeze for 10 minutes.
4. In a mixing bowl, beat together sour cream, cream cheese, 1/2 cup sugar and 2 tablespoons marmalade until blended; set aside.
5. Drain the pineapple (I push through a small strainer to drain well) and reserve juice.
6. In a small saucepan, sprinkle the gelatin over reserved juice, let stand for 1 minute.
7. Cook, stirring over low heat until gelatin dissolves.
8. Beat in gelatin mixture into sour cream mixture until well blended.
9. Spoon over graham cracker crust in the pan.
10. Stir together the pineapple and remaining 3 tablespoons of marmalade in a small bowl until blended.
11. Evenly spread over the sour cream mixture.
12. Cover and chill for a minimum of 3 hours, or until firm.
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