• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup light margarine, melted
• 1 cup fat free or light sour cream
• 4 ounces light cream cheese, softened
• 1/2 cup sugar
• 1/4 cup orange marmalade or apricot fruit spread, divided
• 1 can (20 oz.) DOLE Crushed Pineapple
• 1 envelope unflavored gelatin

Combine crumbs, 2 tablespoons sugar and margarine in 8-inch square baking dish; pat mixture firmly and evenly onto bottom of pan. Freeze 10 minutes.

Beat together sour cream, cream cheese, 1/2 cup sugar and 1 tablespoon marmalade in medium bowl until smooth and blended; set aside.

Drain pineapple; reserve 1/4 cup juice. Sprinkle gelatin over reserved juice in small saucepan; let stand one minute. Cook and stir over low heat until gelatin dissolves. Beat gelatin mixture into sour cream mixture until well blended. Spoon mixture evenly over crust.

Stir together pineapple and remaining 3 tablespoons orange marmalade in small bowl until blended. Evenly spoon over sour cream filling. Cover and refrigerate 2 hours or until firm.

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