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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Spirits are light at holiday time around Debra Stoner's home-and so are many of the meas she serves. I make this dessert every year at Christmas, she informs from Carlisle, Pennsylvania. It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping. Ingredients:
2 packages (.3 ounce each) sugar-free lime gelatin |
5 cups boiling water, divided |
4 cups cold water, divided |
2 packages (.3 ounce each) sugar-free lemon gelatin |
1 package (8 ounces) reduced-fat cream cheese, cubed |
1 can (8 ounces) crushed pineapple, undrained |
1/4 cup chopped pecans |
2 cups reduced-fat whipped topping |
2 packages (.3 ounce each) sugar-free cherry gelatin |
Directions:
1. In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.
2. In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.
3. In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings.
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