Dessert Recipes

Strawberry Mallow Cheesecake Squares

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Yield: 35 servings, one square each


  • 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 the bottom of a 13 x 9 inch pan.
  2. Place marshmallows and frozen berries in large microwaveable bowl.
  3. Microwave on HIGH for 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 for 4 hours or until firm.
  9. Cut into squares to serve.
  10. Store leftover dessert squares in refrigerator.


Jet-Puffed StrawberryMallows bag

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