Creamy Marshmallow and Pineapple Squares |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A sweet and creamy layer on a graham cracker crust is topped with lemon JELL-O and pineapple for this crowd-pleasing dessert. Ingredients:
1 1/2 cups honey maid graham cracker crumbs |
1/4 cup butter, melted |
2 tablespoons sugar |
1 (8 ounce) package philadelphia cream cheese, softened |
1 (7 ounce) jar jet-puffed marshmallow creme |
1 teaspoon vanilla |
1 1/2 cups thawed cool whip whipped topping |
1 cup boiling water |
2 (3 ounce) packages jell-o lemon flavor gelatin |
1 (8 ounce) can crushed pineapple, undrained |
Directions:
1. Heat oven to 375 degrees F.
2. Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
3. Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
4. Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.
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