y.) If you're making marshmallow creme, pour into a jar (
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.
9x13-inch baking pan with cooking spray and set aside
ine 48 mini muffin cups with liners.
Empty mix into
f the marshmallow creme, the dry pudding mix & the milk, beating with a
oda; add to mixer alternately with sour cream.
Mix coffee
Mix Marshmallow Creme, water and vanilla.
Beat at high speed with an electric mixer until stiff peaks form.
This will take several minutes.
Fold in powdered sugar and nuts; drop by teaspoon onto waxed paper.
Let stand 24 hours.
Melt chocolate chips in double boiler. With a brush, coat paper cups with chocolate. Chill until firm. Fill with marshmallow creme to 1/8 inch of top. Cover top with melted chocolate. Chill again. Place in airtight container to store.
Beat cream cheese until smooth.
Add in marshmallow creme; mix until completely blended.
Fold in cool whip, vanilla, and crushed pineapple (if using).
Frost any kind of cake you want and top with slices of fresh strawberries (if using).
Note: this probably makes enough for 2 cakes, depending on how heavily you frost the cake.
Bring sugar, milk and butter to a boil.
Cook to medium soft-ball stage (236\u00b0), stirring frequently.
Remove from heat. Then immediately add Marshmallow Creme, nuts and chocolate chips. Stir until Creme and chocolate chips are melted.
Pour into 9 x 9-inch square buttered pan.
Let cool and cut into squares.
Mix sugar, Milnot and oleo together and cook until mixture comes to a boil, stirring frequently.
Boil for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips and Marshmallow Creme.
Stir ingredients until mixture is creamy and smooth.
Pour into a buttered 9 x 9-inch pan.
Allow to cool and cut as desired.
Makes 2 1/2 pounds.
Cook first 3 ingredients until forms soft ball, then add chocolate chips and Marshmallow Creme.
Add nuts, if desired. Pour into 9 x 13-inch foil lined pan.
Let harden and cut into squares.
Combine sugar, margarine and milk and boil to soft ball stage, stirring continuously. Remove from heat and add marshmallow creme and chocolate chips. Stir until smooth. Pour into greased 9 X 13 pan. May add nuts if desired.
Put softened cream cheese in mixing bowl.
Add Marshmallow Creme and using wire whip mix well.
Put in airtight container and refrigerate.
Use on apples, strawberries or any fruit.
Bring sugar, milk and butter to a boil.
Cook to medium soft ball stage (236\u00b0), stirring frequently.
Remove from heat. Immediately add Marshmallow Creme, chocolate chips and nuts.
Stir until Creme and chips have melted.
Pour into 2 plates that have been buttered good.
Let cool; cut in squares.
Yields about 3 pounds.
In medium saucepan, combine Marshmallow Creme, sugar, milk, butter and salt.
Bring to a full boil, stirring constantly over moderate heat.
Boil 5 minutes over moderate heat, stirring constantly.
Remove from heat.
Add one 12 ounce package of chocolate chips.
Stir until morsels are melted and mixture is smooth.
Stir in nuts and vanilla.
Pour into greased 8-inch square pan.
Chill until firm.
Mix together the sugar, butter and milk; bring to a boil. Boil good for 9 minutes, stirring as it cooks.
Add chocolate chips, Marshmallow Creme and vanilla; mix well.
Add chopped pecans and mix.
Pour into a buttered 13 x 9-inch pan or drop by teaspoon onto wax paper.
In a heavy pan combine milk, sugar, salt and butter, stirring constantly over medium heat.
Cook to soft ball stage.
Remove from heat and add chocolate chips, Marshmallow Creme, vanilla and nuts.
Pour into buttered pan.
Place sugar, evaporated milk and butter in saucepan.
Bring to a boil.
Cook to soft-ball stage or 236\u00b0 on thermometer, stirring frequently.
Remove from heat.
Add Marshmallow Creme, nuts and chocolate chips.
Stir until ingredients are melted.
Pour into 9 x 9-inch buttered pan.
Chill until firm.
Cut into squares.
Yield: 3 pounds.
In medium saucepan, combine Marshmallow Creme, sugar, milk, butter and salt; bring to full boil, stirring constantly over moderate heat.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add semi-sweet morsels; stir until morsels melt and mixture is smooth.
Stir in nuts and vanilla.
Pour into foil lined 8-inch square pan.
Chill until firm.