Raspberry Mint Marshmallow Creme Dip Food

RASPBERRY-MINT MARSHMALLOW CREME DIP

Steps:

• In medium bowl, beat cream cheese, marshmallow creme, yogurt and raspberries with electric mixer on high speed until smooth. Stir in mint.
• Cover and refrigerate at least 2 hours but no longer than 12 hours. Serve dip with strawberries, kiwifruit and pineapple.

MARSHMALLOW FRUIT DIP

Steps:

• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

TRIPLE CHOCOLATE FUDGE

Steps:

• Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

SUPER EASY MARSHMALLOW CREME FRUIT DIP

Steps:

• 1. Blend cream cheese and marshmallow cream until well blended. Add dry gelatin; mix. Fold in Cool Whip and blend until fully colored and fluffy. Chill for 1 hour before serving.
• 2. Compliment with fruits for dipping!
• 3. Notes: you may add more cool whip depending on the density you want your dip. Additional cool whip will create a more fluffy dip but you will lose a bit of your color from the gelatin. Dark or light pink? No problem!