Easy Lemon Meringue Pie-Style Bars

• 30 square shortbread cookies, finely crushed (about 1-1/2 cups)
• 1/4 cup plus 2 Tbsp. sugar, divided
• 1/4 cup butter or margarine, melted
• 2 Tbsp. cornstarch
• 2-1/2 cups water
• 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
• 1-1/2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 4 cups JET-PUFFED Miniature Marshmallows
• 1/4 cup milk
• 2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Combine cookie crumbs, 2 Tbsp.
3. sugar and butter; press onto bottom of 9-inch square pan.
4. Bake 5 min.
5. Mix cornstarch and remaining sugar in medium saucepan.
6. Gradually stir in water until blended.
7. Bring to boil on medium heat; cook 8 min., stirring constantly.
8. Remove from heat.
9. Add gelatin mixes and lemon zest; stir 2 min.
10. until gelatin is completely dissolved.
11. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
12. Meanwhile, microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min.
13. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min.
14. Refrigerate 15 min.
15. or until completely cooled.
16. Pour gelatin mixture over crust.
17. Add COOL WHIP to marshmallow mixture; stir gently until blended.
18. Spread over gelatin mixture.
19. Refrigerate 3 hours or until firm.

shortbread cookies, sugar, butter, cornstarch, water, gelatin, lemon zest, jetpuffed miniature marshmallows, milk

Taken from www.kraftrecipes.com/recipes/easy-lemon-meringue-pie-style-bars-181760.aspx (may not work)