1 yellow cake mix
1/2 cup butter, melted
1 pkg (8 oz.) cream cheese, softened
1 jar (7 oz.) marshmallow cream
1 tsp. vanilla
1 1/2 cups cool whip topping
1 cup boiling water
2 pkg. (3 oz. each) Lemon flavored jello
1 can (8 oz.) crushed pineapple, undrained
Preheat oven to 375 degrees. Mix cake mix and butter. Press into 13 x 9" pan. Bake 8 minutes. Cool. Beat together cream cheese, marshmallow cream and vanilla until well blended. Whisk in cool whip. Spread over cooled crust. Refrigerate until ready to add next topping. Add boiling water to gelatine. Stir until completely dissolved. Stir in pineapple. Refrigerate until slightly thickened. Spoon over cream cheese mixture. Refrigerate 2 hours or until firm.
Comments: This recipe originally came from Kraft Foods and called for a graham cracker crust. I was out of graham crackers so I decided to give a dry cake mix a try. It worked great! The yellow cake mix gives you a sugar cookie type crust. You can use any flavor of cake mix you want and compliment it it with a different flavor of jello. You might want to use a chocolate cake and cherry jello. Do include the pineapple no matter what flavor to keep the liquid mix correct. The jello will carry over it's flavor to the pineapple making it not quite as strong. This is a fun recipe to play with.
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