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Creamy Marshmallow & Pineapple Squares 

prep time
30 min
time
3 hr 15 min
servings
16 servings

what you need

  • 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

  • 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.

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