Creamy, fruity, fluffy layers with that soft cookie-style crust — but made lighter so it fits your day way easier.
🧺 Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp light butter, melted
Filling
- 1 can (20 oz) crushed pineapple, very well drained
- 1 can sugar-free strawberry pie filling
- 2 cups mini marshmallows (reduced sugar if available)
- 8 oz light Cool Whip, thawed
- 1 cup frozen strawberries, partially thawed and chopped
👩🍳 Instructions
1️⃣ Make the crust:
Mix graham cracker crumbs with melted light butter until it looks like wet sand.
Press firmly into the bottom of a 9×13-inch dish. Chill in the fridge for 15 minutes.
2️⃣ Mix the fruit layer:
In a large bowl, combine drained pineapple and strawberry pie filling. Stir well.
3️⃣ Add mini marshmallows and mix until coated.
4️⃣ Fold in the fluff:
Gently fold in the Cool Whip until everything is evenly combined and fluffy.
5️⃣ Fold in the chopped strawberries.
6️⃣ Spread the mixture evenly over the chilled crust.
7️⃣ Cover tightly and refrigerate for at least 4 hours (overnight gives the best texture).
Slice and serve chilled.
🧮 WW Points (Unified System)
Makes 12 servings
| Per Serving | WW Points |
|---|---|
| Strawberry Delight | 4–5 points |
