Marshmallow Fruit Dessert Food

FRUITED MARSHMALLOW DESSERT

Steps:

• Combine all ingredients together except marshmallows. Mix well.
• Add marshmallows. Stir until well coated.
• Chill overnight. You will not want to skip this step; it does make a difference.
• Serve.

MARSHMALLOW FRUIT DESSERT

Steps:

• In a large bowl, combine fruits, marshmallows and pecans.
• Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
• Transfer the mixture to a 8x8-inch dish.
• Chill in the freezer for about 1 hour (NOT until solid).
• Cut into squares.
• *note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
• Also, if you plan to double this recipe, prepare in TWO separate pans.

COOL FRUIT DELIGHT

Steps:

• Combine graham cracker crumbs, sugar and melted butter until crumbly.
• Press into the bottom of a 9 inch springform pan.
• Combine marshmallows, fruit cocktail and sour cream and pour over graham cracker crust.
• Chill until set.

FRUIT LOOP TREATS

Steps:

• Lightly butter a large heatproof bowl, add cereal and set aside. Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large skillet over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5-7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Mixture will have brown specks and almost look grayish in color, and that's ok!
• Pour marshmallow mixture over cereal scraping the pan to get all the mixture into the bowl. Stir with a large heatproof spatula or large spoon, scraping bottom of bowl and folding, until cereal is completely coated, mixture will get very sticky and thicken as it cools so work quickly. Scrape into prepared pan; then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (just don't press too hard or you'll break the loops!). Cover treats loosely with plastic and let sit until cool, about 2 hours.
• Just before serving, using parchment paper overhang, lift treats out of pan and place on a cutting board; remove parchment. Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into an 8x6 grid to make 24 squares.
• Do Ahead: Treats can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares just before serving.