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!
Mix cream cheese and marshmellow creme.
Fold in cool-whip.
Chill.
afe bowl, mix together the marshmellow creme and the Nutella.
Microwave
In a 2 quart saucepan, heat sugar, cocoa, water, cinnamon, and nutmeg over low heat, stirring constantly until mixture is smooth.
Heat to boiling; reduce heat.
Simmer 4 minutes, stirring constantly.
Stir in milk.
Heat over low heat.
Pour cocoa into 6 mugs.
Top each with 2 T marshmellow creme.
In a small slow cooker sprayed with cooking spray, combine broken chocolate bars, white chocolate, marshmellow creme, half and half, and almonds, and stir well.
Cover and cook on low for 2 hours, or until chocolate melts.
Stir to mix well, and fold in amaretto.
Cut pound cake into small squares and use to dip into fondue.
Melt paraffin wax; add chocolate and Hershey bar.
Soften butter until creamy.
Add peanut butter; mix until creamy.
Add marshmellow and sugar.
Mix with hands and shape.
Dip formed eggs into chocolate.
Place on cookie sheet; freeze overnight.
Makes about 42 eggs.
anilla, coconut optional.
This recipe is transcribed as written in
Make eggnog creme anglaise: in med saucepan, combine
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
mousse.
Pour the creme into a greased flan or
br>Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla
isintegrate!
To make the Creme Anglaise sauce, place the milk
iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate
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.
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter.
Cook as directed on package.
While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork.
Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut.
Chill.
eat; stir in the marshmallow creme, peanut butter and vanilla. Add
br>To make dressing, place creme fraiche, mayonnaise, lime juice and
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.