Peanut Butter-Mallow Squares

1. 1

   Place Topping pouch in large bowl of boiling water; set aside.

2. 2

   Meanwhile, stir Crust Mix and margarine in 8-inch square pan until crumbs are evenly moistened.

3. 3

   Press crumb mixture firmly onto bottom of pan, using bottom of measuring cup or large spoon.

4. 4

   Spread marshmallow cream evenly over crust.

5. 5

   Beat milk, Filling Mix and contents of Peanut Butter packet with electric mixer on low speed 30 sec.

6. 6

   Beat on high speed 3 min.

7. 7

   (Do not underbeat.)

8. 8

   Spoon over marshmallow cream, using a spatula to make a smooth even surface.

9. 9

   Shake Topping pouch 1 min.

10. 10

    or until topping is fluid and no longer lumpy.

11. 11

    Pour over filling.

12. 12

    Tilt pan to evenly cover filling.

13. 13

    (Topping will harden when refrigerated.)

14. 14

    Refrigerate 1 hour or until set.

15. 15

    Store leftover dessert in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.