MARSHMALLOWY PINEAPPLE SQUARES RECIPE
Whip up this Marshmallowy Pineapple Squares Recipe for a sweet & tangy combo. The pineapple squares recipe features marshmallow cream, JELL-O & pineapples.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
- Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
- Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 24 g, Protein 2 g
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
LAYERED PINEAPPLE-MARSHMALLOW SQUARES
COOL WHIP LITE Whipped Topping and sugar-free JELL-O are the smart ingredient swaps in these creamy pineapple-topped marshmallow treats.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine first 3 ingredients; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
- Beat Neufchatel, marshmallow creme and vanilla in medium bowl with mixer until blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
- Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CORN FLAKE SQUARES
This is the best. Family loves it and so will you. I think that 60 large marshmallows equal 6 cups mini marsh.
Provided by oopsmakes3
Categories Bar Cookie
Time 10m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- Melt marshmallows and margarine.
- Add vanilla.
- Add the rest & stir.
- Put into a greased 9x13-inch pan.
- Chill.
CREAMY MARSHMALLOW AND PINEAPPLE SQUARES
A sweet and creamy layer on a graham cracker crust is topped with lemon JELL-O and pineapple for this crowd-pleasing dessert.
Provided by Allrecipes Member
Time 3h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
- Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
- Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 31.4 g, Cholesterol 23.4 mg, Fat 8.7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 193.4 mg, Sugar 21.8 g
MARSHMALLOW SQUARES
These delicious squares of marshmallow and toasted rice are so easy to make and will keep airtight container for up to a week.
Provided by jolie_dumont
Time 40m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Grease a 18 x 28 cm oblong tin. Place 200g of the marshmallows,with the butter and vanilla extract in a saucepan.
- Place over a medium heat and cook until the butter and marshmallows have melted. Roughly chop the remaining marshmallows.
- Mix the toasted rice with the marshmallow mixture, then stir in the extra marshmallows. Spoon the mixture into the tray and press down with the back of a spoon.
- Allow to cool in the tray and then cut into squares.
CREAMY MARSHMALLOW AND PINEAPPLE SQUARES
A sweet and creamy layer on a graham cracker crust is topped with lemon JELL-O and pineapple for this crowd-pleasing dessert.
Provided by Allrecipes Member
Time 3h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
- Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
- Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 31.4 g, Cholesterol 23.4 mg, Fat 8.7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 193.4 mg, Sugar 21.8 g
MARSHMALLOWY PINEAPPLE SQUARES RECIPE
Whip up this Marshmallowy Pineapple Squares Recipe for a sweet & tangy combo. The pineapple squares recipe features marshmallow cream, JELL-O & pineapples.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
- Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
- Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.
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