Upside-Down Lemon Meringue Dessert

Ingredients

• 2 Tbsp cornstarch 
• 1 cup knudsen cream sour
• 1 Tbsp graham cracker crumbs 
• 6 oz jell-o lemon flavor gelatin 
• 2 tsp lemon zest 
• 2 cups marshmallows jet-puffed miniature
• 0.3 cup milk 
• 0.3 cup sugar 
• 1 tsp vanilla 
• 2.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• microwave

Directions

1. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly.
2. Remove from heat.
3. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
4. Meanwhile, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min. or until marshmallows are puffed. Stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 min. Blend in sour cream.
5. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate until ready to use.
6. Spoon gelatin mixture gently over marshmallow layer in pan. Refrigerate 2 hours or until firm.
7. Sprinkle with graham crumbs. Unmold dessert onto serving plate just before serving.