1 (18 ounce) can crushed pineapple juice
1/4 cup chopped pecans
3 (1 ounce) squares light cream cheese
1/4 cup white sugar
1 1/4 teaspoons instant fruit punch
1 teaspoon vanilla extract
1/2 teaspoon hot water
1/3 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine crushed pineapple juice with pecans. Mix well. Sprinkle cream cheese evenly over pecans. Cut into 1 inch squares. Place on unbaked (flat) baking sheets.
Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Cool completely; seal tightly.
In a large bowl, cream together white sugar and vanilla until smooth. Beat cream cheese and 1/2 cup pineapple juice in a separate mixing bowl until well blended. Beat in the cream cheese mixture. Spread cream cheese mixture over crumbed cake. Chill until mixture is firm. Spread over cake. Unroll the layers and chill until not greased. Cut slices into 4 wedges. Roll remaining slices into 2 wedges. Reserve 1/4 cup pineapple fruit juice.
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