Creamy Marshmallow & Pineapple Squares

By kayjayjohnson

Ingredients

• 1-1/2 cups HONEY MAID Graham Cracker Crumbs
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tsp. vanilla
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 cup boiling water
• 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
• 1 can (8 oz.) crushed pineapple, undrained

Details

Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375°F.

MIX first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.

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.

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.