Grilled Pineapple Tart
Ingredients
- 1 Tbsp. non-hydrogenated margarine ⓘ
- 1 cup Jet-Puffed Miniature Marshmallows
- 2-1/4 cups honey-flavoured multi-grain cereal flakes with oat clusters ⓘ
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened ⓘ
- 1/4 tsp. ground ginger ⓘ
- 1-1/2 cups thawed Cool Whip Whipped Topping ⓘ
- 1 fresh pineapple, peeled, quartered lengthwise and cored ⓘ
- 1 Tbsp. sugar ⓘ
Instructions
- Microwave margarine in large microwaveable bowl on HIGH 30 sec.
- Add marshmallows; toss lightly.
- Microwave on HIGH 1 min.
- or until marshmallows are completely melted, stirring after 30 sec.
- Add cereal; mix lightly to coat.
- Press onto bottom and up side of lightly greased 9-inch tart mold or pie plate to form crust.
- Beat cream cheese and ginger in small bowl with electric mixer until well blended and creamy.
- Add whipped topping; beat on low speed 1 min.
- or just until blended.
- Spread mixture evenly over crust; refrigerate.
- Meanwhile, lightly grease barbecue grates.
- Preheat barbecue to medium-high heat.
- Cut each pineapple quarter lengthwise into 1/4-inch slices; place in medium bowl.
- Sprinkle sugar over pineapple slices; stir.
- Let stand 5 min.
- Place pineapple on barbecue grates; grill 2 to 3 min.
- on each side or until tender.
- Cool completely.
- Arrange grilled pineapple slices over chilled tart just before serving.
Nutrition & Diet Analysis (per serving)
609
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).