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Prep Time

Prep Time

20 min

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Total Time

2 hr

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Calories per serving


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Ingredients (8)
  • 1 cup graham cracker crumbs
  • 2 tablespoons plus 1/2 cup sugar
  • 1/4 cup light margarine,melted
  • 1 cup light sour cream
  • 4 ounces light cream cheese, softened
  • 1/4 cup orange marmalade
  • 1 can (20 oz.) DOLE® Crushed Pineapple
  • 1 envelope unflavored gelatin
  1. Combine crumbs, 2 tablespoons sugar and margarine in 8-inch square baking dish; pat mixture firmly and evenly onto bottom of pan. Freeze 10 minutes.

  2. Beat together sour cream, cream cheese, 1/2 cup powdered sugar and 1 tablespoon marmalade in medium bowl until smooth and blended; set aside.
  3. Drain pineapple; reserve 1/4 cup juice.
  4. Sprinkle gelatin over reserved juice in small saucepan; let stand one minute.  Cook and stir over low heat until gelatin dissolves.
  5. Beat gelatin mixture into sour cream mixture until well blended.   Spoon mixture evenly over crust.
  6. Stir together crushed pineapple and remaining 3 tablespoons orange marmalade in small bowl until blended.  Evenly spoon over sour cream filling.  Cover and refrigerate 2 hours or until firm.