Marshmallow Peanut Butter Banana Dip Recipes

MARSHMALLOW PEANUT BUTTER DIP

Steps:

• COMBINE first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving.
• SERVE with dippers such as fresh fruit, graham cracker sticks and pretzels.

MARSHMALLOW PEANUT BUTTER DIP

Steps:

• Whisk the marshmallow creme, peanut butter, lemon juice and water in a small bowl until well mixed.
• Cover the bowl and refrigerate for 30 minutes before serving.

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
• Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.