Frosty Mallow Fruit Dessert Recipes

FROSTY MALLOW FRUIT DESSERT

Steps:

• In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Fold in the apricots, pineapple and marshmallows. Gently fold in cherries. Spoon into a 5-cup ring mold coated with cooking spray., Cover and freeze for 4 hours or until firm. Just before serving, invert onto a platter.

FROSTY FRUIT BOWL

Steps:

• Brush half of each pear with egg white; sprinkle with sugar. Let stand about 15 minutes or until dry.
• Arrange pears on platter. Arrange kumquats among pears. Fill in spaces with juniper and lemon leaves.

FRUITED MARSHMALLOW DESSERT

Steps:

• Combine all ingredients together except marshmallows. Mix well.
• Add marshmallows. Stir until well coated.
• Chill overnight. You will not want to skip this step; it does make a difference.
• Serve.

MARSHMALLOW FRUIT DESSERT

Steps:

• In a large bowl, combine fruits, marshmallows and pecans.
• Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
• Transfer the mixture to a 8x8-inch dish.
• Chill in the freezer for about 1 hour (NOT until solid).
• Cut into squares.
• *note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
• Also, if you plan to double this recipe, prepare in TWO separate pans.

FROSTY CRANBERRY MARSHMALLOW BITES RECIPE BY TASTY

Steps:

• Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
• Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
• In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
• In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
• Add the cream cheese mixture to the whipped cream and fold to incorporate.
• Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
• Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
• Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
• Enjoy!