I have looked at this recipe for over 30 years, and this heat wave has finally given me the motivation to try it. Boy am I glad I did, it is light and refreshing, as well as pretty.
Ingredients
1 cup graham wafer crumbs
1/4 cup melted butter
1 - 9 oz. can pineapple tidbits
1 package raspberry jelly powder
1 cup boiling water
1 cup plain non-fat yogurt
1/4 teaspoon vanilla
1 cup raspberries, (I used fresh)
1/2 cup flaked coconut
Directions
Combine crumbs and butter. Reserve 1/3 cup for topping. Press remaining mixture into 8x8 inch pan.
Drain pineapple reserving juice. Dissolve jello in hot water. Stir in reserved juice. Chill until partially set. Add yogurt and vanilla. Whip until fluffy. Fold in pineapple, raspberries and coconut.
Pour over crumb base and top with reserved crumbs. Chill until firm.
Ingredients
1 cup graham wafer crumbs
1/4 cup melted butter
1 - 9 oz. can pineapple tidbits
1 package raspberry jelly powder
1 cup boiling water
1 cup plain non-fat yogurt
1/4 teaspoon vanilla
1 cup raspberries, (I used fresh)
1/2 cup flaked coconut
Directions
Combine crumbs and butter. Reserve 1/3 cup for topping. Press remaining mixture into 8x8 inch pan.
Drain pineapple reserving juice. Dissolve jello in hot water. Stir in reserved juice. Chill until partially set. Add yogurt and vanilla. Whip until fluffy. Fold in pineapple, raspberries and coconut.
Pour over crumb base and top with reserved crumbs. Chill until firm.
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