Pineapple-Walnut Fluff Bars
    1. Pour boiling water over sugar-free lemon gelatin and stir for 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice and refrigerate for 30 minutes until mixture is syrupy and begins to gel.
    2. Mix graham cracker crumbs, Splenda, melted butter, coconut and nuts. Reserve ½ cup of crumb mixture. Press remainder of mixture into the bottom of a 13x9 inch glass baking dish.
    3. Beat cream cheese, sour cream and ¼ cup Splenda, with electric mixer until creamy and smooth.
    4. In a separate bowl beat gelatin mixture with an electric mixer on low speed until mixture is foamy; increase to high speed and beat until fluffy. Add beaten cream cheese mixture and beat until lightly mixed.
    5. Fold in undrained pineapple. Pour mixture into graham cracker crust and sprinkle with reserved graham cracker crumb mixture.
    6. Refrigerate until set, about 4 hours. Cut into 16 servings.

From Recipes for Diabetes by University of Illinois Extension

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