No Bake Pineapple Squares

1/2 c. plus 2 Tbsp. sugar (divide in 1/2)

1/4 c. light margarine or butter (melted)

1 c. fat free or light sour cream

4 oz. light cream cheese (softened)

1/3 cup apricot filling (divided in 1/2)

1 can crushed pineapple (20 oz.) do not drain.

1 envelope unflavored gelatin

Mix graham cracker crumbs, margarin, and sugar and put in and 8 inch square baking dish. Pat the crumbs down firmly. Freeze for 10 minutes.

Beat sour cream, cream cheese and remaining 1/2 c. sugar and 1 Tbsp. apricot filling, until smooth, set aside.

Drain the pineapple, saving the juice.

Mix the juice and jelatin in a small kettle and let stand for 60 seconds, then cook over a low heat until the gelatin dissolves.

Beat gelatin mixture into the sour cream mixture until well mixed. Spoon over crust.

Stir together the 3 Tbsp. of Apricot filling and the pineapple until blended and spoon over the sour cream filling. Cover and refrigerate for 2 or more hours until firm.