Upside-Down Lemon Meringue Dessert

• 1/4 cup sugar
• 2 Tbsp. cornstarch
• 2-1/2 cups water
• 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
• 2 tsp. lemon zest
• 2 cups JET-PUFFED Miniature Marshmallows
• 1/4 cup milk
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. graham cracker crumbs

1. Mix sugar and cornstarch in medium saucepan.
2. Gradually stir in water until blended.
3. Bring to boil on medium heat; cook 8 min., stirring constantly.
4. Remove from heat.
5. Add dry gelatin mixes and zest; stir 2 min.
6. until gelatin is completely dissolved.
7. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
8. Meanwhile, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min.
9. or until marshmallows are puffed.
10. Stir until marshmallows are completely melted and mixture is well blended.
11. Stir in vanilla; cool 5 min.
12. Blend in sour cream.
13. Pour into 9-inch square pan sprayed with cooking spray.
14. Refrigerate until ready to use.
15. Spoon gelatin mixture gently over marshmallow layer in pan.
16. Refrigerate 2 hours or until firm.
17. Sprinkle with graham crumbs.
18. Unmold dessert onto serving plate just before serving.

sugar, cornstarch, water, gelatin, lemon zest, jetpuffed miniature marshmallows, milk, vanilla, s, graham cracker crumbs

Taken from www.kraftrecipes.com/recipes/upside-down-lemon-meringue-dessert-150582.aspx (may not work)