Creamy Marshmallow and Pineapple Squares

Prep: 30 min (plus refrigerating) | Yield: 16 servings

Ingredients

• 1 1/2 cups Honey Maid Graham Cracker Crumbs
• 1/4 cup butter, melted
• 2 tablespoons granulated 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) boxes Jell-O Lemon Flavor Gelatin
• 1 (8 ounce) can crushed pineapple, undrained

Instructions

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.
11. Refrigerate for 2 hours or until firm.

Notes

Save 50 calories per serving by preparing with Philadelphia Neufchatel Cheese, Cool Whip Lite Whipped Topping and 2 (0.3 ounce) boxes 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 used with permission from: Kraft Heinz Company