Layered Pineapple-Marshmallow Squares

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tsp. vanilla
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
• 1 cup boiling water
• 2 pkg. (0.3 oz. each) JELL-O Lemon Flavor Sugar Free Gelatin
• 1 can (8 oz.) crushed pineapple in juice, undrained

1. Heat oven to 375F.
2. Combine first 3 ingredients; press onto bottom of 13x9-inch pan.
3. Bake 8 min.
4. ; cool.
5. Beat Neufchatel, marshmallow creme and vanilla in medium bowl with mixer until 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, cheese, jetpuffed marshmallow creme, vanilla, topping, boiling water, gelatin, pineapple

Taken from www.kraftrecipes.com/recipes/layered-pineapple-marshmallow-squares-149091.aspx (may not work)