Recipe: White Christmas Dessert, Marshmallow Creme Pumpkin Squares

White Christmas Dessert

2 envelopes unflavored gelatin
1/2 cup cold water
1 can ( 1 lb. 4-oz.) crushed pineapple
1/4 to 1/2 cup sugar
2 ( 8-oz.) packages cream cheese, softened
1 (7-oz.) jar marshmallow creme
2 envelopes Dream Whip topping mix, prepared
Red and green candied cherries (optional)

Soften the gelatin in the cold water. Bring pineapple and sugar to a boil. Cook and stir until sugar is dissolved. Stir in well-softened cream cheese. Gradually add the marshmallow creme. Beat in the preceding pineapple mixture thoroughly.
Refrigerate about 10 minutes or so, just to cool it. Beat the prepared whipped topping into the cooled mixture. Pour into a lightly oiled 12-cup Bundt or tube pan, or you can use a 9x13" glass dish. Adorn with holly berries made by cutting red and green candied cherries, or use your imagination! Chill overnight. If made in a Bundt or tube pan, unmold onto a serving dish and adorn.

Note: This is delicious, and never fails to bring in rave reviews!

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Marshmallow Creme Pumpkin Squares

2 cups gingersnaps or graham cracker crumbs
1/2 cup sugar
1/2 cup melted margarine

Mix and press in bottom of a 9x13" pan. Refrigerate while preparing filling.

Filling:
1 pound marshmallows
6 tbsp. milk
3 cups canned pumpkin
6 tbsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. salt
1 cup whipping cream, prepared
1 cup Cool Whip

Combine marshmallows and milk over hot water in double boiler and stir until melted and combined. Combine pumpkin, sugar, spices, and salt. Blend in marshmallow mixture and chill. Fold in whipped cream. Pour into prepared crust. Chill until set, then top with a layer of whipped topping. Sprinkle with chopped nuts. Chill at least 2 hours or overnight; cut into serving-size pieces.
This will serve 8 to 10.

Note: Very popular dessert at Thanksgiving here!