Creamy Marshmallow and Pineapple Squares Recipe

Creamy Marshmallow and Pineapple Squares Recipe

  • 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
  1. Heat oven to 375 degrees F.
  2. Mix first 3 ingredients until well blended; press onto bottom of 13×9-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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