Prep: 30 min + chilling
Yield: 8 servings

1 Graham cracker crust pastry/pie shell (9 inch)
1 package (3 ounce) sugar-free lemon gelatin
1/2 cup boiling water
1 can (8 oz.) unsweetened crushed pineapple, undrained
1 package (8 oz.) fat-free cream cheese
1 package (3 oz.) cream cheese, softened
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

In a small bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pineapple.

In a large mixing bowl, beat cream cheeses until blended.

Gradually beat in pineapple mixture. Fold in whipped topping.

Spoon into graham cracker crust.

Cover and refrigerate for 4 hours or until set.

1 piece = 268 calories.

I am always looking for easy recipes that take little time but create an impact. This is my most sought after dessert, my family loves it. There are never any leftovers!