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Strawberry Mallow Cheesecake Squares


  • 40 NILLA Wafers, finely crushed
  • 1/4 cup (1/2 stick) butter, melted
  • 1 (10 ounce) bag) JET-PUFFED StrawberryMallows
  • 1 (10 ounce) package frozen strawberries in syrup, undrained, cut in half
  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon lemon juice
  • 2 cups thawed COOL WHIP Whipped Topping


  1. Mix wafer crumbs and butter; press firmly onto bottom of 13 x 9-inch pan.
  2. Place marshmallows and frozen berries in large microwaveable bowl.
  3. Microwave on HIGH 3 minutes or until marshmallows are puffed, stirring after 2 minutes.
  4. Stir until well blended; set aside.
  5. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended.
  6. Add marshmallow mixture; mix well.
  7. Gently stir in whipped topping; pour over crust.
  8. Refrigerate 4 hours or until firm.
  9. Cut into squares to serve.
  10. Store leftover dessert squares in refrigerator.

Makes 35 servings, one square each

Source: JET-PUFFED StrawberryMallows bag

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