Leave cream cheese on counter until soft.
Place softened cream cheese in a bowl.
Add Kraft Jet-Puffed Marshmallow Creme.
cut out centers of strawberries and place them on a paper towel to absorb moisture.
Mix whipped cream cheese and puff marshmallow together and place in pastry bag (or large zip lock bag with edge cut).
Fill strawberries with mixture and dip into crushed graham crackers.
Use extra filling and graham crackers as garnish.
In serving bowl mix all ingredients together well. If fluff doesn't blend well, nuke a few seconds or set outside your fallout shelter overnight, loosely covered.
Refrigerate for at least an hour.
Use as a fruit dip-bananas, apples, cantaloupe; or for mortar.
*Be sure to use non-irradiated oranges for the zest.
In a bowl, mix together marshmallow creme, cream cheese, and 1
Hidden marshmallow melts like magic and has a hollow puff.
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth.
Refrigerate until cake is cooled and cut. Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
ogether the butter, shortening, vanilla, marshmallow fluff, salt and powdered sugar
Meanwhile, beat cream cheese and marshmallow cream with electric mixer on
Lightly grease 9 x 9 x 2 pan. Set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt. sauce pan, over medium heat until mixture boils, stirring constantly. Boil and stir, 5 minutes. Add chocolate chips and vanilla. Beat till chips are melted. Stir in walnuts. Immediately spread into greased pan. Refrigerate over night, cut into 1 inch squares. Store in air tight container in refrigerator. For creamer fudge, set out 1 hour before serving.
se.
Beat cream cheese, marshmallow creme and lemon juice in
Spray 13x9 inch pan with non-stick spray.
Microwave margarine in four quart bowl on HI for one minute or until melted. Add sugar and milk.
Mix well.
Microwave on HI six minutes or until mixture begins to boil, stirring after three minutes.
Mix well, be sure to scrape sides.
Microwave on HI seven minutes, stirring after three minutes.
Gradually stir in peanut butter chips until melted.
Add marshmallow cream and mix well.
Pour into pan.
Cool at room temperature, cut into squares.
Melt margarine in microwave. Mix sugar, margarine and evaporated milk over high heat until mixture reaches the \"soft\"-ball stage on a candy thermometer or until a soft ball is formed when dropped in a cup of cool water. Reduce heat to low and add vanilla. Stir in chocolate chips a few at a time. Stir in Marshmallow Creme one spoonful at a time. Pour into a flat container to cool.
eat.
Add chocolate and marshmallow creme; stir until completely melted
Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching, about 4 minutes. Remove from heat. Stir in chocolate chips and Marshmallow Creme until melted; stir in vanilla and walnuts. Spread immediately in buttered 9-inch pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 pounds.
Put marshmallows on cookie sheet and freeze 15 minutes. Microwave chocolate chips on High for 2 1/2 minutes, until smooth, stirring every minute.
Using a skewer or fondue fork, dip each marshmallow in the melted chocolate until completely coated.
Roll in coconut or candies.
Use another fork or metal spatula to put marshmallows on waxed paper.
Chill or keep in a cool place. Makes 38 to 40 truffles.
Dip 1 marshmallow into melted chocolate turning to coat. Shake off excess chocolate.
Place on a sheet of wax paper, sprinkle with 1 teaspoon pecans.
Repeat with other marshmallows, chocolate and pecans.
Let stand at room temperature for 1 1/2-2 hours or until set.
Store in airtight container.
eat.
Add chocolate and marshmallow creme; stir until completely melted
Mix heated sweet potatoes, butter, cinnamon and nutmeg.
Put in casserole dish.
Top with Kraft Marshmallow Creme.
Bake at 350\u00b0 until Marshmallow Creme browns.
Combine potatoes, margarine and seasonings; mix well.
Place in 1-quart casserole.
Top with Marshmallow Creme.
Bake at 350\u00b0 for 25 to 30 minutes.
an.
For the marshmallow layer, warm the marshmallow spread in a