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.
serving size = 1 square (100 g)