Marshmallow Pineapple Dessert Food

PINEAPPLE MARSHMALLOW DESSERT

Steps:

• Spread graham cracker crumbs in the bottom of a 9 x 13-inch baking dish.
• In a saucepan slowly heat milk and marshmallows. Place in large mixing bowl and allow to cool.
• Once cooled, stir in crushed pineapple, but reserve a few tablespoons. Then fold in whipped cream.
• Garnish by sprinkling remaining pineapple on top. Chill before serving.

MARSHMALLOW GRAHAM DESSERT

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. , In a bowl, combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. dish. Spread with pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving.

PISTACHIO-PINEAPPLE MALLOW DESSERT

Steps:

• Combine dry pudding mix, pineapple, nuts and 1 cup marshmallows in large bowl. Gently stir in 1 tub COOL WHIP.
• Add 2 cups of the remaining marshmallows to remaining COOL WHIP in separate bowl; mix lightly.
• Layer half each of the pudding mixture and marshmallow mixture in large serving bowl; repeat layers. Top with remaining marshmallows and cherries. Refrigerate 1 hour.

PINEAPPLE MARSHMALLOW DESSERT

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from heat and cool, stirring occasionally.
• Stir in lemon extract, pineapple and whipped cream. Mix well.
• Combine graham crumbs and butter. Press 1 1/2 cups into a 13 x 9" pan.
• Spread the pineapple mixture on top. Sprinkle with remaining crumb mixture.
• Refrigerate 2 - 3 hours before serving.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

PINEAPPLE MARSHMALLOW FLUFF

Steps:

• 1. 9x13" pan, place two packs of graham crackers into a plastic bag, crush the crackers with a rolling pin or mallet.Put about 2/3 of the crackers in the bottom of pan, save some to sprinkle on top of dessert.
• 2. beat 16oz.(pint)COLD whipping cream with vanilla until slightly thickend; it doesn't have to be really thick
• 3. stir the marshmallows into the whipped cream, then stir in drained pineapple, mix all ingredients well by hand until blended. Pour into pan over graham cracker crumbs; spread out with spatula and top with remaining crumbs, about 1 cup. Chill for at least one hour or longer so flavor blends. enjoy

PISTACHIO-CHERRY-PINEAPPLE MARSHMALLOW DESSERT

Steps:

• Stir together instant pistachio pudding mix, frozen whipped topping, mini marshmallows, fruit cocktail, crushed pineapples, and maraschino cherries in a large bowl. Cover and refrigerate for at least 1 hour.

MARSHMALLOWY PINEAPPLE SQUARES RECIPE

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
• Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.

EASY NO-BAKE HAWAIIAN MARSHMALLOW PIE

Steps:

• Microwave marshmallows and reserved pineapple liquid in large microwaveable bowl on HIGH 2 to 3 min. or until marshmallows are completely melted and mixture is well blended, stirring after each minute.
• Refrigerate 30 min. or until slightly thickened; stir until blended. Gently stir in pineapple and COOL WHIP; pour into crust.
• Refrigerate 3 hours or until firm.