Layered Fruit Fluff
1/2 pound marshmallows or 4 c miniture marshmallows
1 c milk
1 1/4 c flour
1/4 t salt
1/2 c brown sugar
1 c cream
1/2 t almond extract
Melt marshmallows and milk in double boiler. Chill until cold. Combine flour, salt and brown sugar. Cut in butter until fine crumbs. Place into 9x13inch pan. Bake at 400 until brown, stirring occasionally; expected to take 10-12 minutes. Remove from oven once brown. Remove 1/2 of the mixture and set aside. Whip cream and almond extract. Fold marshmallows in cream. Put 2/3 of this mixture over crumbs. Put 1 can pie filling on top of mixture. (Cherry or other fruit filling) Top with remaining cream mixture. Top with remaining crumbs. Chill for six hours then serve.
Yields 12 servings.
1 c milk
1 1/4 c flour
1/4 t salt
1/2 c brown sugar
1 c cream
1/2 t almond extract
Melt marshmallows and milk in double boiler. Chill until cold. Combine flour, salt and brown sugar. Cut in butter until fine crumbs. Place into 9x13inch pan. Bake at 400 until brown, stirring occasionally; expected to take 10-12 minutes. Remove from oven once brown. Remove 1/2 of the mixture and set aside. Whip cream and almond extract. Fold marshmallows in cream. Put 2/3 of this mixture over crumbs. Put 1 can pie filling on top of mixture. (Cherry or other fruit filling) Top with remaining cream mixture. Top with remaining crumbs. Chill for six hours then serve.
Yields 12 servings.
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