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Creamy Marshmallow and Pineapple Squares

Creamy Marshmallow and Pineapple Squares


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


  1. Heat oven to 375 degrees F.
  2. Mix first 3 ingredients until well blended; press onto bottom of 13 x 9-inch pan.
  3. Bake for 8 minutes; cool.
  4. Beat cream cheese, marshmallow creme and vanilla extract in medium bowl with mixer until well blended.
  5. Whisk in COOL WHIP; spread over crust.
  6. Refrigerate until ready to use.
  7. Add boiling water to gelatin mixes; stir for 2 minutes until completely dissolved.
  8. Stir in pineapple.
  9. Refrigerate for 30 minutes or until slightly thickened.
  10. Spoon over dessert.

Refrigerate for 2 hours or until firm.

Prep time 30 min (plus refrigerating) | Makes 16 servings

Save 50 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and 2 pkg. (0.3 oz. each) JELL-O Lemon Flavor Sugar Free Gelatin.

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

Recipe and photo credit: Kraft Foods -


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