Creamy Marshmallow & Pineapple Squares

195 16 servings, 1 square (100 g) each
Recipe By
(2) 2 Reviews
Prep Time
Total Time

16 servings, 1 square (100 g) each

What You Need

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Make It

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  • 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.

Special Extra

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


  • 16 servings, 1 square (100 g) each

Nutritional Information

Serving Size 16 servings, 1 square (100 g) each
Calories 180
% Daily Value
Total fat 8g
Saturated fat 5g
Cholesterol 20mg
Sodium 210mg
Carbohydrate 23g
Dietary fibre 0g
Sugars 17g
Protein 3g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • anniebigras |

    Easy and delicious. Didn't have lemon jello so used raspberry jello instead. Will sure make it again.

  • carolpike |

    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!