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1
Heat oven to 400 degrees F.
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2
Cut cream cheese and 3/4 cup butter into 2-1/4 cups flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball.
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3
Flatten dough into disk; wrap tightly with plastic wrap.
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4
Refrigerate 1 hour.
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5
Place dough between 2 lightly floured sheets of waxed paper; roll into 15-1/2x10-1/2-inch rectangle.
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6
Discard top sheet of waxed paper.
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7
Spray 15x10x1-inch pan with cooking spray; invert over dough.
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8
Holding pan and dough together, flip pan over.
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9
Discard second sheet of waxed paper.
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10
Gently press dough onto bottom and up sides of pan.
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11
Use fork to prick holes in dough on bottom of pan.
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12
Bake 10 min.
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13
Meanwhile, melt remaining butter.
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14
Mash potatoes in large bowl.
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15
Add butter and all remaining ingredients except marshmallows; mix well.
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16
Pour potato mixture over crust.
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17
(Pan will be full.)
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18
Bake 30 min.
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19
or until top is puffed and lightly browned.
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20
(Filling will be soft, but will firm up when cooled.)
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21
Immediately top dessert with marshmallows.
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22
Cool 1 hour.
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23
Heat broiler when ready to serve dessert.
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24
Broil dessert, 4 inches from heat, 1 to 2 min.
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25
or until marshmallows are golden brown.
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26
Cool slightly.
