Cool and Creamy Pineapple Cake

By Reneeb

Ingredients

• 15 Honey Maid Graham Wafers
• 1 cup cold skim milk
• 1 pkg. (30 g) Jell-O Vanilla Fat Free Instant Pudding
• 1-1/2 cups chopped fresh pineapple, drained
• 3/4 cup plain low-fat yogurt
• 1 cup thawed Cool Whip Light Whipped Topping

Preparation

Step 1

COVER bottom of 13x9-inch pan with graham wafers.

ADD milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Stir in pineapple and yogurt; spoon over wafers. Top evenly with whipped topping; cover.

REFRIGERATE at least 3 hours or overnight. Store any leftover dessert in refrigerator.



kraft kitchens tips




Pina Colada Squares

Prepare as directed. Sprinkle with 1/4 cup toasted shredded coconut just before serving.

Substitute

Substitute 1 can (398 mL/14 fl oz) pineapple tidbits in juice, well drained, for the chopped fresh pineapple.