edium-high and beat until marshmallow mixture has tripled in size
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.
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.
and then fold into the marshmallow mixture.
Scrape into prepared
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.
hocolate. Be generous.
Spoon marshmallow puff layer on top of
an.
For the marshmallow layer, warm the marshmallow spread in a
Heat raspberries with water, sugar and lemon juice.
Dissolve cornstarch in water; stir into raspberries and cook until thickened and clear.
Cool.
Melt marshmallows in milk over boiling water; cool thoroughly.
Whip heavy cream or dessert topping mix; fold into marshmallow mixture.
Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2-inch pan.
Press firmly into bottom of pan.
Spread marshmallows-cream mixture over crumbs.
Spread raspberry mixture over top.
Refrigerate until firm.
Heat water, berries and sugar.
Dissolve cornstarch in 1/4 cup water.
Stir into berries and cook until thick.
Cool thoroughly. Heat the milk, add marshmallows and stir until melted.
Remove from heat and cool.
Mix graham crackers, nuts and butter.
Press mixture into a 13 x 9 x 2-inch pan.
Whip the cream or dessert topping mix and add to cooled marshmallow mixture.
Pour into pan over crust and spread cold berry mixture over top.
Refrigerate until set.
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.
Mix cream cheese and marshmallow cream until well blended. Refrigerate. Serve with cut up fruit.
o jello, then swirl in marshmallow mixture to marble.
Pour
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.
Empty mandarin oranges into a large bowl.
Add marshmallows and refrigerate for 2 hours.
Drain if necessary.
Add cold rice and walnuts.
Prepare dessert topping mix as directed, then fold in gently into rice and orange mixture.
Refrigerate 1 hour.
Just before serving, stir up mixture and lightly pile in serving dish. May garnish with oranges.
Makes 12 generous servings.
Crush graham crackers and add melted butter and sugar. Reserve 2 tablespoons.
Press rest firmly into 8 x 13-inch pan and chill.
Whip cream and add marshmallows carefully.
Put 1/2 of mixture on chilled crust.
Cover with fruit pie filling.
Add remaining marshmallow mixture.
Top with reserved crumbs. Refrigerate overnight.
Crumble vanilla wafers lining bottom of pan (8 x 12-inch). Mix cream cheese, marshmallow cream and Cool Whip to pastry consistency.
Paste and apply over vanilla wafer crumbs, then layer diced cantaloupe with cream mixture on top of cantaloupe, then sprinkle remaining vanilla wafer crumbs over pie.
Serve chilled.
Melt the marshmallows and milk in a double boiler.
Add the margarine and cool. Drain the pineapple. Add to the cooled marshmallow mixture.
Fold in the whipped cream.
Butter a 9 x 13-inch pan. Sprinkle the cracker crumbs to cover the bottom well. Pour the mixture over the crumbs.
Sprinkle some more crumbs on top. Refrigerate until time to serve.
Put milk, cherry juice and marshmallows in a double boiler. Cook until the marshmallows are melted. Stir well.
Crush 10 graham crackers up and put in the bottom of a square Tupperware dish. Spoon the marshmallow mixture over the cracker crumbs. Cut the cherries into quarters and put on the top of the marshmallows. Put the chopped nuts on the top of this.
Put the Cool Whip on the top. Sprinkle the other 10 crushed graham crackers on the top of this.
Chill, cut and serve.
Very good.