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.
Combine wafer crumbs and melted butter; press into an 8\" square pan.
In small bowl, combine marshmallow creme and liquers; beat 1 minute at high speed.
Fold in whipped cream.
Pile into crumb crust; cover, and freeze for about 5 hours or overnight.
edium-high and beat until marshmallow mixture has tripled in size
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.
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
Combine crumbs and margarine; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9-inch spring-form pan or pie plate. Chill. Gradually add milk to Marshmallow Creme, mixing until well blended. Add extract and food coloring; fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining crumbs or garnish with mint, if desired.
FOR THE CRUST:.
Mix all the ingredients together. Flatten into the bottom of a 9 by 13 inch pan. Bake 15 minute at 350 degrees or until lightly brownn around edges. Cool.
FOR THE FILLING;.
Heat the milk in a saucepan and melt the marshmallows inches Let cool. Fold in whipped cream; spread this mixture over cooled crust.
FOR THE TOPPING:.
Dissolve the jello into hot water, and stir in frozen berries. Chill until it begins to thicken, about 30-45 minutes. Spoon carefully over marshmallow layer. Serve chilled.
Prepare a large skillet with cooking spray and heat over medium heat.
Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.
Prepare a graham cracker crust in 13 x 9-inch pan.
Melt marshmallows and milk over low heat.
Stir until completely melted (I use my microwave).
Remove from heat.
Let stand and cool. Fold whipped cream into marshmallow mixture.
Add grated Hershey bar.
Save enough chocolate to sprinkle on top of dessert. Refrigerate and serve.
Preheat easy bake oven 15 minutes.
Place margarine and marshmallow cream in the warming cup.
Put on the warming tray and cover.
Warm for nine minutes stirring occasionally.
Half fill the other warming cup with puffed rice cereal.
Thoroughly mix the puffed rice cereal with the warmed mixture of margarine and marshmallow cream in a bowl.
Take a small amount from the bowl and form a cookie shape.
Place the shapes on a plate.
Refrigerate for about 1/2 hour or until firm.
and then fold into the marshmallow mixture.
Scrape into prepared
op and inner seal from marshmallow creme. Heat in microwave on
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Melt marshmallows with milk in double boiler.
Stir until all marshmallows are melted.
Let cool in refrigerator until a little thick.
Whip 1 pint of whipping cream.
Add to marshmallow mixture. Fold in well drained pineapple.
Line a 9 x 13-inch pan with graham cracker crumb crust.
Pour marshmallow mixture on top. Let stand in refrigerator for several hours.
May be made the night before.
Place marshmallow cream in large bowl.
Combine water, sugar and salt in 2-quart saucepan.
Mix well and stir until sugar is dissolved.
Put lid on pan and bring to a rolling boil.
Boil 2 minutes.
Pour syrup over marshmallow cream.
Stir until mixture loses its gloss.
Add nuts.
Drop by teaspoons onto wax paper. Store in an airtight container.
Combine butter or margarine, sugar and milk in saucepan over low heat. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat. Add Marshmallow Creme, chocolate chips, vanilla and nuts. Stir until marshmallow and chocolate are dissolved. Pour into buttered dish or pan.
Cut large marshmallow into 4 horizontal slices. Hull strawberries and level the hulled side. Thread ingredients onto the skewers in the following order: 1 mini marshmallow, one strawberry, pointy side first, one sliced marshmallow, and 1/2 a banana. Push 2 chocolate sprinkles into the banana for the eyes and the red chocolate piece for the nose.
heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter
Spread 1 1/2 teaspoons chocolate-hazelnut spread onto 4 of the graham cracker halves. Spread 1 1/2 teaspoons marshmallow cream onto the remaining 4 graham cracker halves. Press 1 chocolate-hazelnut graham cracker half together with 1 marshmallow cream half. Repeat with remaining graham crackers.
Spread Marshmallow Creme on half a graham cracker, then take two
marshmallows, place on graham cracker for eyes.
Place a raisin in middle of the marshmallow eyes, then put a raisin on the graham cracker for a nose.
Next, take a slice of the apple and use it for the mouth.
Quick and easy snack for children.