Marshmallowy Pineapple Squares Food

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MARSHMALLOWY PINEAPPLE SQUARES RECIPE



Marshmallowy Pineapple Squares Recipe image

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

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

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



Peanut Butter Marshmallow Squares image

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

1/2 cup butter or 1/2 cup margarine
1 cup peanut butter
1 (300 g) bag butterscotch chips
1 (200 g) bag mini-white marshmallows

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



Layered Pineapple-Marshmallow Squares image

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

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

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



Corn Flake Squares image

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

60 large marshmallows
2/3 cup margarine or 2/3 cup butter
5 cups corn flakes
2/3 cup chopped pecans
2/3 cup chopped almonds
2/3 cup shredded coconut
1 teaspoon vanilla

Steps:

  • Melt marshmallows and margarine.
  • Add vanilla.
  • Add the rest & stir.
  • Put into a greased 9x13-inch pan.
  • Chill.

CREAMY MARSHMALLOW AND PINEAPPLE SQUARES



Creamy Marshmallow and Pineapple Squares image

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

1 ½ cups HONEY MAID Graham Cracker Crumbs
¼ cup butter, melted
2 tablespoons sugar
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1 teaspoon vanilla
1 ½ cups thawed COOL WHIP Whipped Topping
1 cup boiling water
2 (3 ounce) packages JELL-O Lemon Flavor Gelatin
1 (8 ounce) can crushed pineapple, undrained

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



Marshmallow Squares image

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



Creamy Marshmallow and Pineapple Squares image

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

1 ½ cups HONEY MAID Graham Cracker Crumbs
¼ cup butter, melted
2 tablespoons sugar
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1 teaspoon vanilla
1 ½ cups thawed COOL WHIP Whipped Topping
1 cup boiling water
2 (3 ounce) packages JELL-O Lemon Flavor Gelatin
1 (8 ounce) can crushed pineapple, undrained

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



Marshmallowy Pineapple Squares Recipe image

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

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

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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