and seeds.
Place the Marshmallow Creme, butter, and milk in a
plenda(R) and vanilla (and marshmallow flavored oil if using.).
or 10 minutes.
Spoon Marshmallow Creme over hot layer.
Let
Beat cream cheese and marshmallow creme together until well blended. Cover and refrigerate until chilled, about an hour.
Layer cream cheese mixture alternately with strawberries and blueberries in dessert bowls or wine glasses.
Garnish with fresh mint leaves and serve.
Sift sugar and cocoa powder together into a large mixing bowl.
Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
Stir until melted, 2-3 minutes and remove from heat.
Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
Stir until the frosting is smooth and satiny.
emaining sweetened condensed milk with marshmallow creme and peanut butter morsels then
Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.
For easy mixing use a large bowl.
Stir the cream cheese with a fork, then mix in the marshmallow creme.
After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
The mixture will thicken after being refrigerated for several hours.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
op and inner seal from marshmallow creme. Heat in microwave on high
he bag.
Empty the marshmallow creme from the jar into a
he heat; stir in the marshmallow creme, peanut butter and vanilla. Add
Whisk together Marshmallow Creme and creme de menthe, stir until well blended.
Stir in candy.
Fold whipped cream into marshmallow mixture.
Pour into prepared crust.
Freeze 2 hours or until firm.
Remove from freezer about 5 minutes before serving.
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
In medium bowl, blend cream cheese and marshmellow creme until smooth.
Thoroughly blend in caramel topping.
Cover: refrigerate until serving time.
Use as a dip for fresh fruit; especially apples!
ake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar
Heat oven to 350\u00b0.
Stir peanuts, flour, oats, brown sugar, baking soda, salt and egg in a bowl.
Stir in margarine.
Press in an ungreased 13 x 9 x 2-inch pan.
Bake 10 minutes.
Spoon Marshmallow Creme over hot layer.
Let stand 1 minute; spread evenly.
Drizzle topping over Marshmallow Creme.
Sprinkle with 1 1/2 cups salted peanuts.
Bake until golden brown (20 minutes). Cut into 3 x 1 1/2-inch bars.
ream cheese, half of the marshmallow creme, the dry pudding mix & the