Rainbow Fruit Kabobs With Fluffy Marshmallow Dip Recipes

RAINBOW FRUIT KABOBS

Steps:

• Thread fruit onto wooden skewers.
• Combine fruit dip ingredients and stir well.
• Place skewers on a serving platter with dip.

RAINBOW FRUIT KABOBS WITH FLUFFY MARSHMALLOW DIP RECIPE

Steps:

• Slide a piece of strawberry, cantaloupe, pineapple, a green grape, two blueberries and a red grape onto each skewer; set aside.
• In a mixing bowl, beat together whipped cream cheese and marshmallow creme until smooth. Refrigerate until serving.

FRUIT KABOBS WITH MARGARITA DIP

Steps:

• For the margarita dip: Place sour cream,cream cheese,powdered sugar,tequila,orange juice,and lime juice in a blender or food processor cover blend until combined.
• Add whipping cream cover and blend until fluffy and mixture mounds.
• Serve immediately or cover and chill up to 24 hours.
• For Kabobs: Arrange small skewers of cake and fruit on serving platter Serve with dip.

FRUIT KABOBS WITH MARGARITA DIP

Steps:

• In a large bowl, combine the first six ingredients. Beat in whipping cream until fluffy. Meanwhile, thread fruits and cake on metal or wooden skewers. Serve with dip.

FRUIT WITH MARSHMALLOW DIP

Steps:

• Drain pineapple, reserving 4 teaspoons juice (discarding remaining juice or save for another use); set pineapple aside. In a bowl, combine marshmallow creme, mayonnaise, vanilla and the reserved pineapple juice until blended., Roll banana chunks in orange juice concentrate, then in coconut. Thread bananas, pineapple, cherries and grapes on skewers. Serve with dip.

FRUIT AND MARSHMALLOW KABOBS

Steps:

• Thread 1 each pineapple chunk, strawberry and marshmallow onto each of 10 skewers.
• Place chocolate and coconut in separate shallow bowls.
• Dip skewers, 1 at a time, into chocolate, then coconut, turning to evenly coat each skewer with each ingredient.
• Refrigerate 30 min.

RAINBOW JELLO CUPS RECIPE

Steps:

• Stir the first package of Jello with one cup of boiling water until dissolved.
• Pour half of the mixture into another bowl.
• Whisk in 1/2 cup sour cream into one half of the Jello mixture.
• Pour the creamy Jello layer into 8 clear plastic cups placed on a cookie sheet and refrigerate for 30 minutes.
• In the meantime, whisk 3 Tablespoons cold water into the other half of the Jello mixture and set aside on the countertop.
• After the creamy layer of Jello has set up, remove from fridge and pour the other half of the Jello on top.
• Put back in the refrigerator for 30 minutes.
• Repeat for each layer.
• When done, top with a dollop of whipped cream and sprinkles.