Recipe: 20 Recipes Using Marshmallow Cream (Marshmallow Fluff)

PRALINE CANDY COOKIES
1 c. sugar
1/4 c. butter or margarine
1 (5.33 oz.) can evaporated milk
1 (7 oz.) jar marshmallow creme
Dash of salt
50 vanilla wafers (finely crushed)
1 c. chopped pecans
1 tsp. vanilla
Combine first 3 ingredients, in 3 quart saucepan. Bring to a rolling boil over medium high heat. Boil 5 minutes, stirring constantly. Remove from heat, add marshmallow creme and salt. Quickly add wafer crumbs, pecans and vanilla. Beat until well blended. Drop by tablespoons onto waxed paper. Let cool. Store in airtight container.

CHOCOLATE FUDGE TURTLES
4 1/2 c. sugar
8 oz. can evaporated milk
3 (6 oz.) pkg. chocolate chips
5 oz. marshmallow creme
1/2 lb. butter
1 lb. pecans
2 tsp. vanilla
Stir sugar and milk together. Boil gently for 9 minutes. Remove from heat and add chocolate, butter, marshmallow creme and vanilla. Blend until chocolate is melted. Add nuts. Pour into buttered pan. Cut when cool.

POLKA DOT NUGGETS
1 1/2 c. marshmallow creme
3/4 c. creamy peanut butter
2 1/2 c. crisp rice cereal
3/4 c. M&M's plain chocolate candies
Blend marshmallow creme and peanut butter in bowl. Add cereal and candies; mix well. Shape into 1 1/4 inch balls; place on waxed paper. Let stand at room temperature for 20 minutes or until set. Store in airtight container in cool place. Yield: 3 1/2 dozen.

RASPBERRY SQUARES
3 c. flour
1 tsp. salt
1/4 c. sugar
3 tsp. baking powder
1 c. margarine
3 egg yolks
1/2 c. sour cream
1 tsp. vanilla
1 can raspberry or blueberry pie
fillingICING:
1/2 c. oleo
1 (8 oz.) pkg. cream cheese
1/2 c. Crisco
1 tsp. salt
1 c. marshmallow creme
3 1/2 c. powdered sugar
Mix flour, margarine, salt, sugar, and baking powder as for pie crust. Beat egg yolks in milk and vanilla. Work in dry ingredients; mix well. Chill 2 hours. Press 3/4 mixture onto 10 1/2 x 15 1/2 inch cookie sheet. Spread pie filling over dough. Drop remaining dough over filling. Bake at 375 degrees for 25 minutes. Cool. Beat until fluffy and spread over cooled pastry. Sprinkle with coconut and nuts over top. Chill.

7 LAYER COOKIES
1 stick margarine
1 c. graham cracker crumbs
1 sm. pkg. chocolate chips
1 c. shredded coconut
1 c. chopped nuts
1 can Eagle Brand condensed milk
1 c. marshmallow creme
Melt margarine. Pour into 8x8 inch pan. Add each ingredient as listed. Bake in preheated oven for 25-30 minutes at 350 degrees. Cut in squares.

GRANOLA BARS
1/2 c. margarine
1 (7 oz.) jar marshmallow creme
1/2 c. peanut butter
1/4 c. honey
3 1/2 c. uncooked oats
1/2 c. chopped peanuts
1 (6 oz.) pkg. semi-sweet chocolate
chips
Melt the margarine in a large saucepan over low heat. Add marshmallow creme, stir until smooth. Stir in the peanut butter and honey. Add oats and peanuts, mix lightly. Spread the mixture into a greased 15 x 10 x 1 inch or a 13 x 9 x 2 inch pan. Press down. Sprinkle with the chocolate chips, press lightly into the oat mixture. Bake at 350 degrees for 20 minutes or until brown.

MELON MERINGUE
2 cantaloupe or honeydew melons, cut
in half
1 qt. ice cream or sherbet
Elegant Meringue--
ELEGANT MERINGUE:--3 egg whites
1 c. marshmallow creme
Dash of salt
Place scoops of ice cream in melon halves. Cover with Elegant Meringue. Broil until lightly brown. Beat egg whites and salt until frothy. Add marshmallow creme. Continue beating until stiff peaks form.

EASY BAKED ALASKA
1 1/2 c. graham cracker crumbs
3 tbsp. sugar
6 tbsp. margarine, melted
1 qt. ice cream, softened*
3 egg whites
Dash of salt
1 c. Kraft marshmallow creme
Combine crumbs, sugar and margarine; press onto bottom and sides of 9" pie plate. Bake at 375 degrees for 8 minutes. Cool. Fill crust with softened ice cream. Freeze. Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread over frozen ice cream, pie, sealing to edge of crust. Bake at 500 degrees for 3 minutes or until lightly browned. Serve immediately. To make ahead: Prepare recipe as directed, except for final baking. Freeze several hours or overnight. When ready to serve, bake as directed. *Almost any ice cream is delicious in this meringue topped pie. Try fresh peach, strawberry, chocolate, fudge nut or New York cherry.

RED - WHITE - BLUE DESSERT
--MAKE GLAZE FIRST:--1 1/4 c. sugar
1/4 c. cornstarch
2 c. cold water
3 oz. pkg. strawberry Jello--
CRUST:--1 1/2 c. flour
3/4 c. packed brown sugar
3/4 c. margarine
3/4 c. nuts (optional)--
FILLING MIX:--1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (7 oz.) jar marshmallow creme
1 (8 oz.) Cool Whip
Heat in pan sugar, starch and water, stirring constantly until mixture is clear then add Jello and stir until dissolved. Take off heat. Let cool. Mix all together and put in 9 x 13 inch baking dish. Bake at 325 degrees for 10-15 minutes. Beat cream cheese and vanilla first, then add marshmallow creme and Cool Whip. Layer: Fruit (strawberries), glaze, filling mix. Top with glaze.

LEMON FLUFF
1 pkg. unflavored gelatin
1/2 c. cold water
3 slightly beaten egg yolks
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. grated lemon peel
1/2 c. lemon juice
1 c. marshmallow creme
3 egg whites
1/4 c. sugar
Soften gelatin in cold water. Cook egg yolks, sugar, salt, lemon peel and juice in top of double boiler to make custard. Remove from stove and add gelatin, stirring until dissolved. Add marshmallow creme, cool then add stiffly beaten egg whites with sugar added. Pour into 8"x8" pan and chill. Serve with whipped cream.

CHOCOLATE RUM BALLS
1 c. sm. sweet chocolate pieces
7 oz. jar marshmallow creme
1 tbsp. rum flavoring
3 c. crisp rice cereal
1/2 c. shredded coconut
1/2 c. chopped pecans
Melt chocolate over hot, not boiling, water. Remove when melted and mix with marshmallow creme and rum flavoring. Add 3 cups crisp rice cereal, 1/2 cup shredded coconut and chopped pecans. Mix well and form into one inch balls. These can be rolled in red or green tinted coconut (shredded). You may also use mint flavoring or bourbon. Store in airtight container.

JELLO HELLO
1 lg. pkg. lime Jello
2 sm. pkgs. cream cheese
1 1/2 c. marshmallow creme
4 oz. chopped English walnuts
1 lg. can crushed pineapple (drained)
1. Stir Jello and 2 cups of hot water together. Set in refrigerator until firm. 2. Mix Jello and cream cheese with your mixer. 3. Blend in the marshmallow creme. 4. Stir in the nuts and pineapple, pour into a mold. 5. Chill in refrigerator a few hours until firm.

FANTASY FREEZE PAN
1 (8 oz.) pkg. cream cheese
1 (7 oz.) jar marshmallow creme
1 c. orange sherbet, softened
2 c. thawed Cool Whip
1/2 c. slivered almonds
Combine the cheese and the marshmallow creme with electric mixer, add sherbet, and mix well. Fold in the Cool Whip and the almonds. Pour into graham cracker pie shell and freeze.

HOLIDAY CREME EGGNOG
1 c. milk
1 (4 oz.) jar marshmallow creme
6 lg. eggs
1 tsp. rum extract
1 tsp. vanilla extract
3 c. whipped cream
Nutmeg (optional)
Gradually beat milk into marshmallow creme until blended. Beat in eggs, one at a time, mixing well after each addition. Stir in extracts; fold in whipped cream. Chill. Mix well and serve on punch bowl. Sprinkle with nutmeg, if desired. Makes 12 servings.

THE FAT LADY'S FAVORITE CAKE
8 1/2 oz. Milky Way bars (4, 2 1/8 oz.
bars)
1/2 c. butter or margarine, melted
2 c. sugar
1/2 c. butter or margarine, softened
4 eggs
1 tsp. vanilla
1 1/4 c. buttermilk
1/2 tsp. soda
2 1/2 c. flour
1 c. chopped nuts
THE FAT LADY'S CHOCOLATE FROSTING:
2 1/2 c. sugar
1 c. evaporated milk
1/2 c. butter or margarine
1 (6 oz.) pkg. semi-sweet chocolate
chips
1 c. marshmallow creme
Combine candy bars and 1/2 cup butter in saucepan and place over low heat until candy melts, stirring. Cool. Cream sugar with 1/2 cup softened butter until light and fluffy. Add eggs, one at a time and beat well after each addition. Stir in vanilla. Combine and stir buttermilk and soda. Alternately add to the creamed mixture with flour, beating well after each is added. Stir in candy mixture and nuts. Mix until blended. Pour into greased and floured tube pan and bake at 350 degrees for 1 hour and 20 minutes. (Test the cake with wooden pick after 1 hour.) When done, cool in pan for 1 hour. Frost with the fat lady's chocolate frosting. Cook sugar, milk and margarine to soft ball stage. Add chocolate chips and marshmallow creme; stir to melt. Beat until melted and of spreading consistency. You might add a little milk, if needed, for spreading consistency. Spread over cooled cake.

WHIPIPOOS
1/2 c. oil
1 egg
1 tsp. vanilla
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1 c. milk
2 c. flour
1/2 tsp. baking powder
1/2 c. cocoa
1/2 c. shortening
1 c. confectioners' sugar
1 c. marshmallow creme
1/2 tsp. vanilla
1/2 tsp. milk
Preheat oven to 425 degrees. Combine oil, egg, 1 teaspoon vanilla, baking soda, salt, sugar, 1 cup milk, flour, baking powder, and cocoa; mix well. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 425 degrees for 5-10 minutes. Let cookies cool.

BOB HOPE'S LEMON PIE
1 1/3 c. sugar
6 tbsp. cornstarch
Dash of salt
1 1/4 c. boiling water
3 eggs, separated
1/3 c. lemon juice
2 tbsp. margarine
2 tsp. lemon rind (opt.)
1 (9") baked pastry shell
1 (7 oz.) jar marshmallow creme
Combine sugar, cornstarch and salt in saucepan. Gradually add water. Bring to a boil, stirring constantly. Stir small amount of hot mixture into beaten egg yolks. Return to hot mixture. Cook over medium heat 3 minutes, stirring constantly. Stir in lemon juice, margarine and lemon rind. Pour into pastry shell. Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread over filling, sealing to edge of crust. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Cool. For a clean slice, cut the pie with a wet knife.

CRANBERRIES IN SNOW
1 lb. cranberries
3/4 c. water
1 c. crushed pineapple, drained
1 c. nuts
1 lg. cream cheese
1 lg. box cherry Jello
2 c. sugar
1 c. celery, chopped
1 (7 oz.) jar marshmallow creme
1/2 pt. whipping cream
Cook cranberries in water until tender. Add to Jello and sugar. Stir and let cool. Add pineapple, celery and nuts. Refrigerate until set. TOPPING: Mix cream cheese and marshmallow creme and whipped cream (whip first). Spread on top of Jello.

FRUIT SALAD
1 (16 oz.) carton sour cream
1 (7 oz.) jar marshmallow creme
1 (20 oz.) can drained chunk pineapple
1 (20 oz.) can drained apricots
1 (20 oz.) can drained sliced peaches
1/2 c. maraschino cherries, cut in
half
1 c. nuts (walnuts or pecans)
SAVE ALL CANS FROM THE FRUIT, YOU WILL BE USING THEM LATER. Mix the sour cream and marshmallow creme together in a large bowl. To this mixture, add the fruit and nuts. Stir until well blended. Rinse out the empty fruit cans and fill each can with the fruit mixture. Cover open end of cans with foil and freeze. To serve, remove can from freezer, remove foil after removing the other end of the can and push salad out. Cut into round slices and place on lettuce leaves. Let stand 10 minutes to thaw before serving. This not only is a very refreshing salad, but it looks so colorful on your plate. ENJOY!

ALL WHITE SALAD
1 c. crushed pineapple
1/2 c. sugar
1 1/2 tbsp. Knox gelatin
1/2 c. cold water
2 (8 oz.) pkgs. cream cheese
1 pt. marshmallow creme
1 lg. container Cool Whip
Dissolve Knox gelatin in cold water. Add to drained pineapple and sugar. Stir until dissolved. Remove from heat. In large bowl, cream together the cream cheese and marshmallow creme. Put pineapple mixture in cheese mixture and blend well. Refrigerate until mixture thickens. Fold in Cool Whip. I use about 3/4 of the container. Sprinkle with ground nuts.