Strawberry Mallow Cheesecake Squares

• 40 vanilla wafers, finely crushed
• 1/4 cup (1/2 stick) butter, melted
• 1 bag (10-1/2 oz.) Strawberry JET-PUFFED Marshmallows
• 1 pkg. (10 oz.) frozen strawberries in syrup, undrained, cut in half
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. lemon juice
• 2 cups thawed COOL WHIP Whipped Topping

1. Mix wafer crumbs and butter; press firmly onto bottom of 13x9-inch pan.
2. Place marshmallows and strawberries in large microwaveable bowl.
3. Microwave on HIGH 3 min.
4. or until marshmallows are puffed, stirring after 2 min.
5. Stir until well blended; set aside.
6. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended.
7. Add marshmallow mixture; mix well.
8. Gently stir in whipped topping; pour over crust.
9. Refrigerate 4 hours or until firm.
10. Cut into squares to serve.
11. Store leftover cheesecake squares in refrigerator.

vanilla wafers, butter, marshmallows, frozen strawberries, philadelphia cream cheese, lemon juice

Taken from www.kraftrecipes.com/recipes/strawberry-mallow-cheesecake-squares-98303.aspx (may not work)