Strawberry Marshmallow Cheesecake |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 20 |
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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:
40 vanilla wafers, finely crushed |
1/2 cup butter, melted |
1 (10 ounce) bag marshmallows |
1 (10 ounce) package frozen strawberries in syrup, undrained, cut in half |
2 (8 ounce) packages philadelphia cream cheese, softened |
1 tablespoon lemon juice |
2 cups cool whip topping, thawed |
Directions:
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.
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