Creamy Tropical Dessert (lighter )

Ingredients

• 1.5 cups flour all-purpose
• 1 cup butter softened
• 0.5 cup powdered sugar 
• 0.5 cup almonds finely chopped
• 8 oz cream cheese softened reduced-fat (Neufchâtel)
• 0.7 cup granulated sugar 
• 2 teaspoons vanilla 
• 20 oz pineapple crushed drained canned
• 3 cups cool whip frozen thawed
• 2 cups marshmallows miniature
• 1 tablespoon cornstarch 
• 1 cup strawberries quartered

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. Heat oven to 400°F. In large bowl, beat flour, margarine and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds.
2. Spread in ungreased 13x9-inch pan.
3. Bake 12 to 15 minutes or until edges are golden brown; cool.
4. In large bowl, mix cream cheese, granulated sugar and the vanilla until smooth. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Fold whipped topping and marshmallows into cream cheese mixture.
5. Spread over pastry crust. Cover and refrigerate at least 8 hours but no longer than 48 hours.
6. In 2-quart saucepan, gradually stir reserved 1 cup pineapple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit.
7. Cut dessert into squares; serve with fruit mixture. Store in refrigerator.