Creamy Marshmallow & Pineapple Squares

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prep time

30 min

total time

3 hr 15 min

makes

16 servings, 1 square (100 g) each

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photo by:

kraft

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What You Need

1-1/2 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

2 Tbsp. sugar

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

1 jar (198 g) Jet-Puffed Marshmallow Creme

1 tsp. vanilla

1-1/2 cups thawed Cool Whip Light Whipped Topping

1 cup boiling water

2 pkg. (9.1 g each) Jell-O No Sugar Added Lemon Jelly Powder

1 cup canned crushed pineapple, undrained

Make It

HEAT oven to 375°F.

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

BEAT cream cheese spread, marshmallow creme and vanilla in medium bowl with mixer until blended. Whisk in Cool Whip; spread over crust. Refrigerate until ready to use.

ADD boiling water to jelly powder 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.

kraft kitchens tips

Special Extra

Sprinkle 1/4 cup dried cranberries over dessert before the 2-hour refrigerating time.

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rating

Easy and delicious. Didn't have lemon jello so used raspberry jello instead. Will sure make it again.
posted by anniebigras | on 8/2/2012

rating

Very easy to make. The only thing that I would do differently next time i make this is to use regular jell-o instead of the no-sugar added. The filling was fantastic!
posted by carolpike | on 5/10/2012