Strawberry Mallow Cheesecake Squares

Yield: 35 servings, one square each

Ingredients

• 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

Instructions

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.

Attribution

Jet-Puffed StrawberryMallows bag