Layered Pineapple Marshmallow Squares Recipes

MARSHMALLOWY PINEAPPLE SQUARES RECIPE

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.

LAYERED PINEAPPLE-MARSHMALLOW SQUARES

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.

MARSHMALLOW LAYER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
• Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
• Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.

MARSHMALLOW SQUARES

Steps:

• Melt butter, chips, and peanut butter together on low heat.
• Cool, add marshmallows.
• Pour into 8x8 pan to set.

MARSHMALLOW SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
• Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
• Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
• When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!

PINEAPPLE MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 375 degrees.
• Butter and flour a 13x9 inch cake pan.
• Put the flour, salt, cinnamon and baking powder in a sifter. Sift into a bowl. Set aside until needed.
• Cream together the butter and sugar in a large bowl. Beat in the eggs and vanilla, adding the eggs one at a time. Mix in the dry ingredients slowly. Remove 1 cup of the batter, mix it in with the pineapple in another bowl along with half of the marshmallows. Add the melted chocolate to the large bowl of batter. Stir in the nuts and half of the marshmallows.
• Evenly put about 1 - 2 cups of the chocolate batter in the bottom of the 13x9 pan. Evenly put the pineapple batter on top of the chocolate layer. Put the remaining chocolate batter on top of the pineapple layer
• Bake for 25 minutes. Cool. Cut into desired size bars.

LAYERED PINEAPPLE JELL-O SALAD

Steps:

• Add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Add cream cheese and marshmallows; beat with mixer on low speed until well blended. Refrigerate 1 hour or until slightly thickened.
• Stir COOL WHIP, pineapple and nuts into lemon gelatin; pour into 4-qt. serving bowl. Refrigerate 1 hour or until set but not firm. Meanwhile, add remaining boiling water to cherry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate1 hour or until completely cooled.
• Spoon cherry gelatin over lemon gelatin layer. Refrigerate 2 hours or until firm.