Recipe: Recipes Using Canned Frosting - One Two Fondue or Candy Coated Treats, Fun Rum Balls, Chocolate Peanut Drop Candy, Quickie Krispies, Sugar 'N Spice Popcorn Balls

Dawn, here' a couple more ideas for that can of frosting!These recipes are from Pillsbury's Sweet and Easy booklet.

One Two Fondue or Candy Coated Treats

1 can desired flavor Pillsbury Ready-To-Spread Frosting supreme
Pineapple chunks, apple wedges, banana slices, strawberries, bite-size cake pieces for fonduing
Dried fruits, nut halves, pretzel twists, candied cherries for candy coating.

In small saucepan, melt frosting over low heat, stirring occasionally.

For Fondue: Heat frosting in fondue dish. Spear fruit or cake and dip into melted frosting. Note: Canned and frozen fruits should be well drained.

For Candy Coated Treats: Dip desired treat into melted frosting; allow excess to drip off. Place on cooling rack. let stand at oom temperature until dry, about 6 hours. As frosting thickens, reheat.

Fun Rum Balls

2 cups graham cracker crumbs
2 cups chopped walnuts
1 1/2 to 2 teaspoons rum extract
1 can Pillsbury Ready-To-Spread Vanilla or Chocolate Fudge Frosting Supreme
Powdered sugar

In large bowl, combine all ingredients; stir until well blended. Using teaspoonful of mixture for each, work in palm of hand and shape into balls. Roll each ball into powdered sugar. Store run balls in tightly covered jar. Makes 5 dozen.

Chocolate Peanut Drop Candy

1/2 cup peanut butter
1 can Pillsbury Ready-To-Spread Chocolate Fudge Frosting Supreme
1 1/2 cups coconut
1/2 cup chopped peanuts

In large bowl, combine peanut butter and frosting until well blended. Stir in coconut and peanuts. Drop by teaspoonfuls onto cookie sheet. Allow candy to dry at room temperature about 6 hours. Store loosely covered. 4 dozen.

Quickie Krispies

1/4 cup corn syrup
1/4 margarine or butter, melted
1 can Pillsbury Ready-To-Spread Vanilla Frosting Supreme
5 cups crisp rice cereal

Grease a 13x9 pan. In large bowl, stir together corn syrup, margarine and frosting until well blended. Stir in cereal until coated thoroughly. Press into prepared pan. Chill for 1/2 hour or until firm. Cut into squares. Store in refrigerator. Makes 24 bars.

Sugar 'N Spice Popcorn Balls

1 can Pillsbury Ready-To-Spread Vanilla Frosting Supreme
1 teaspoon cinnamon
1/4 teaspoon salt
2 quarts (8 cups) popped popcorn

Line muffin tins with paper liners. In small saucepan, combine frosting, cinnamon and salt. Stir over medium heat until bubbles form. In large bow, pour frosting mixture over popcorn. Stir until kernels are well coated. Spoon into liners in muffin cups. Allow to dry at room temperature for 1 hour. Store loosely covered. Makes 16 popcorn balls.