Creamy Marshmallow & Pineapple Squares

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 1 tsp. vanilla
• 1-1/2 cups thawed Cool Whip Light Whipped Topping
• 1 cup boiling water
• 2 pkg. (9.1 g each) Jell-O No Sugar Added Lemon Jelly Powder
• 1 cup canned crushed pineapple, undrained

1. Heat oven to 375F.
2. Mix first 3 ingredients until blended; press onto bottom of 13x9-inch pan.
3. Bake 8 min.
4. ; cool.
5. Beat cream cheese spread, 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 jelly powder 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.

honey, butter, sugar, cream cheese, jet, vanilla, topping, boiling water, sugar, pineapple

Taken from www.kraftrecipes.com/recipes/creamy-marshmallow-pineapple-squares-136218.aspx (may not work)