Creamy Marshmallow & Pineapple Squares

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tsp. vanilla
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 cup boiling water
• 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
• 1 can (8 oz.) crushed pineapple in juice, undrained

1. Heat oven to 375F.
2. Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan.
3. Bake 8 min.
4. ; cool.
5. Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended.
6. Whisk in COOL WHIP; spread over crust.
7. Refrigerate until ready to use.
8. Add boiling water to gelatin mixes; stir 2 min.
9. until completely dissolved.
10. Stir in pineapple.
11. Refrigerate 30 min.
12. or until slightly thickened.
13. Spoon over dessert.
14. Refrigerate 2 hours or until firm.

graham cracker crumbs, butter, sugar, philadelphia cream cheese, jetpuffed marshmallow creme, vanilla, boiling water, gelatin, pineapple

Taken from www.kraftrecipes.com/recipes/creamy-marshmallow-pineapple-squares-129231.aspx (may not work)