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Steps
1
Heat oven to 400°F. In medium bowl, beat all pastry ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 9-inch springform pan. Bake 12 to 15 minutes or until golden brown. Cool completely.
2
Make pudding mix as directed on box for pudding, using granulated sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended. Cool completely, about 1 hour. Fold in marshmallows and whipped topping. Spread over crust.
3
Cover and refrigerate at least 3 hours until set but no longer than 24 hours. Run knife along side of pan to loosen dessert; remove side of pan. Store in refrigerator.
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Place the dessert on a glass pedestal dish for buffet serving at its best!
No springform pan? Use an ungreased 13x9-inch pan instead. Increase flour to 1 1/2 cups, butter to 1 cup and powdered sugar to 1/2 cup. The filling won’t be quite as high but will be just as delicious.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
115
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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