Marshmallow Delights Recipes

Steps:

• Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.

Steps:

• Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.

Steps:

• 1. Combine the drained pineapple and the marshmallows in a mixing bowl and refrigerate for several hours. Just before serving whip the cream and fold it in.

Steps:

• 1. Combine crumbs and butter; press in the bottom of a greased 13x9 pan. Bake at 350 degrees for 10 minutes. Cool. In a large saucepan over mediun heat, stir in marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. In a saucepan, bring rasberries, 1 cup of water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir into rasberry mixture.Boil 2 minutes, stirring constantly; cool, spread over marshmallow layer. Chill until firm, garnish with whipped cream and rasberries if desired.

Steps:

• Drain oranges & pineapple very well and set aside.
• In medium sized bowl add marshmallows, sour cream, coconut, pecans, and fruit. Mix well.
• Refrigerate several hours before serving.

Steps:

• FOR CRUST:.
• In 9x13 inch pam, mix crumbs and margarine. Press to cover bottom of pan.
• FOR FILLING:.
• In large saucepan, heat milk and marshmallows. Bring to a boil, stirring constantly. Set aside to cool.
• When cooled, add remaining ingredients. Stir well.
• Pour into crust. Drizzle caramel topping on top.
• Chill until set.

Steps:

• In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving.