I got this off the back of a bag of Jet Puffed Marshmallows. It's good, but needed a small change to make it really work. I'm posting the recipe in it's original form, but my advice is to increase the Nilla Wafers to 60 and the butter to 3/4 cup. The recipe as written, well, it doesn't actually cover the bottom of a 13x9 pan. Something happened in posting, it's supposed to be JetPuffed StrawberryMallows that are specifically called for. If you can't find the StrawberryMallows, substitute 10 oz plain marshmallows and 1/2 tsp strawberry flavoring/extract. It's seriously the best thing made from strawberries I've ever made, and I will make ANYTHING with strawberries in it.

Ingredients

35 serv.

vanilla wafers, finely crushed40
butter, melted↗1⁄2 cup
(10 ounce) bag marshmallows1
(10 ounce) package frozen strawberries in syrup, undrained, cut in half↗1
(8 ounce) packages Philadelphia Cream Cheese, softened↗2
lemon juice↗1 tablespoon
Cool Whip Topping, thawed2 cups

Step-by-step instructions

1
Mix wafer crumbs and butte,r press firmly into bottom of 13x9 inch pan.
2
Place marshamllows and frozen berries in large microwaveable bowl. Microwave on HIGH 3 min or until marshmallows are puffed, stirring after 2 minute Stir until well blended, set aside. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped topping; pour over crust.
3
Refrigerate 4 hours or until firm. Cut into squares to serve. Store leftover dessert squares in refrigerator.

Source: food.com

Original recipe ↗

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