Level: Easy | Total Time: 15 min | Yield: 12 bars
Calories (approx per bar): 210 kcal | Protein: 3 g | Carbs: 27 g | Fat: 11 g | WW Points: 5
Ingredients:
For the Filling:
- 1 can (20 oz) crushed pineapple, with juice (do not drain)
- 1 package (8 oz) cream cheese, softened
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 package (3.4 oz) instant vanilla pudding mix
Optional Crust (for base):
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar (optional)
Instructions:
-
Prepare the Crust (optional):
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press firmly into the bottom of an 8×8-inch pan. Chill in fridge while preparing filling.
-
Make the Filling:
- In a large bowl, beat softened cream cheese until smooth.
- Add whipped topping and instant pudding mix. Mix until creamy and fully combined.
- Fold in crushed pineapple with juice.
-
Assemble Bars:
- Spread the filling evenly over the prepared crust (or directly into the pan if no crust).
- Smooth the top with a spatula.
-
Chill:
- Refrigerate for at least 2–3 hours, or until firm.
-
Serve:
- Cut into 12 squares and serve chilled.
Additional Notes:
- For a lighter version, use low-fat cream cheese and sugar-free whipped topping.
- Can sprinkle toasted coconut or crushed nuts on top for extra texture.
- Perfect make-ahead dessert for summer parties or potlucks.
