Type what you have

Ingredients

• ✓ miniature marshmallow
• milk chocolate
• milk
• heavy cream
• pie shell

Instructions

1. 1 Heat marshmallows, bar chocolate, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Cool completely.
2. 2 Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture into whipped cream until well combined. Pour into pie shell. Refrigerate until set, about 3 hours.

By cookerboy2222

Ingredients

• ✓ miniature marshmallow
• peach

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Spread peaches into the bottom of a baking dish and top with marshmallows.
3. 3 Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

By Muddpuppy Royer

Ingredients

• ✓ miniature marshmallow
• butter
• chocolate sandwich cookie

Instructions

1. 1 Butter a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated.
3. 3 Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.

By pspomer

Ingredients

• ✓ miniature marshmallow
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Lightly grease a 9-inch square pan.
2. 2 Heat chocolate chips and peanut butter over low heat in a medium saucepan until chocolate has completely melted. Remove from heat. Stir in marshmallows.
3. 3 Pour chocolate and marshmallow mixture into prepared pan; cool in the refrigerator until set, at least 1 hour. Cut into squares and enjoy!

By Christine Thompson

Ingredients

• ✓ miniature marshmallow
• milk
• milk chocolate
• whipping cream
• graham cracker crust

Instructions

1. 1 Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
2. 2 Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
3. 3 Cover and refrigerate for 4 hours.

By Jill

Ingredients

• ✓ miniature marshmallow
• butter
• peanut butter
• oat cereal

Instructions

1. 1 Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
2. 2 In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
3. 3 Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.

By Angela

Ingredients

• ✓ miniature marshmallow
• butter
• crispy rice cereal

Instructions

1. 1 Melt butter in a large saucepan over low heat.
2. 2 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.
3. 3 Stir in crispy rice cereal until well coated.
4. 4 Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.
5. 5 Cut into 2-inch squares when cool.

By ShanaLee

Ingredients

• ✓ miniature marshmallow
• banana
• semisweet chocolate chip

Instructions

1. 1 Preheat the grill for high heat.
2. 2 Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
3. 3 Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
4. 4 Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
5. 5 Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

By Toni Boncella Blyth

Ingredients

• ✓ miniature marshmallow
• milk chocolate chip
• ice cream cone
• aluminum foil

Instructions

1. 1 Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows in cone until full. Wrap each cone tightly in aluminum foil. Repeat this step with remaining chocolate chips, cones, marshmallows, and foil.
2. 2 Heat cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.

By AllieGeekPi

Ingredients

• ✓ miniature marshmallow
• peanut butter
• butter
• honey
• honey graham cereal

Instructions

1. 1 Spray a 9x13 inch baking pan with nonstick spray; set aside.
2. 2 Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.

By ~Marianne~

Ingredients

• ✓ miniature marshmallow
• cranberry
• sugar
• apple
• walnut
• heavy cream

Instructions

1. 1 In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
2. 2 Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.

By Deena

Ingredients

• ✓ miniature marshmallow
• honey graham cereal
• margarine
• corn syrup
• milk chocolate chip

Instructions

1. 1 Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
2. 2 In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.

By ANABANANA

Ingredients

• ✓ miniature marshmallow
• instant chocolate pudding mix
• milk
• graham cracker crust
• whipped topping

Instructions

1. 1 Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
2. 2 Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
3. 3 Chill in the refrigerator before serving, 1 to 2 hours.

By Olivia Liando

Ingredients

• ✓ miniature marshmallow
• pineapple
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Gather the ingredients.
2. 2 Combine pineapple and dry pistachio pudding mix in a large bowl. Fold in thawed whipped topping and marshmallows until well mixed.
3. 3 Refrigerate until chilled and serve.

By Margit Wallin

Ingredients

• ✓ miniature marshmallow
• butter
• semisweet chocolate chip
• egg
• pecan
• confectioners' sugar

Instructions

1. 1 Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
2. 2 Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
3. 3 Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

By Crystal

Ingredients

• ✓ miniature marshmallow
• cranberry
• pineapple
• pecan
• sugar
• heavy cream

Instructions

1. 1 Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
2. 2 In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)

By wilco

Ingredients

• ✓ miniature marshmallow
• pistachio pudding mix
• pineapple
• whipped topping
• coconut
• maraschino cherry

Instructions

1. 1 In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.

By lily

Ingredients

• ✓ miniature marshmallow
• mandarin orange
• pineapple chunk
• sour cream
• maraschino cherry

Instructions

1. 1 Combine oranges, pineapple, marshmallows, sour cream, and cherries together in a large bowl. Chill and serve.

By Tina O'Malley

Ingredients

• ✓ miniature marshmallow
• whipped topping
• pineapple
• vanilla pudding mix
• banana pudding mix
• banana

Instructions

1. 1 Mix whipped topping, crushed pineapple with juice, vanilla pudding mix, and banana pudding mix together in a mixing bowl. Add more banana pudding mix until desired flavor is reached. Stir in marshmallows. Serve with sliced banana on top.

By Dal

Ingredients

• ✓ miniature marshmallow
• cooking oil
• chow mein noodle
• butter
• jellybean

Instructions

1. 1 Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Place noodles in a large bowl. Combine marshmallows and 3 tablespoons butter in a medium saucepan over medium heat; stir until melted and smooth. Pour marshmallow mixture over noodles; stir until well coated.
3. 3 Rub hands with some butter; form noodle mixture into 6 round balls. Place balls on the prepared baking sheet. Press center of each ball with the back of a teaspoon to make a hollow indentation. Set nests aside until firm.
4. 4 Fill each nest with candies.

By Rosina

Ingredients

• ✓ miniature marshmallow
• rhubarb
• sugar
• strawberry gelatin
• yellow cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Stir rhubarb, marshmallows, sugar, and Jell-O mix together in a large bowl. Spread evenly in the prepared pan. Mix cake batter according to package directions; pour evenly over ingredients in the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a knife around outer edges of cake to loosen; turn out onto a large plate while still hot. Let cake cool before serving.

By saffronbuns

Ingredients

• ✓ miniature marshmallow
• fruit cocktail
• mandarin orange segment
• pineapple
• sour cream
• coconut

Instructions

1. 1 Combine the fruit cocktail, mandarin oranges and pineapple chunks in a large bowl. Fold in the sour cream and coconut. Chill. Just before serving, stir in the marshmallows and serve.

By Marcy Crossman

Ingredients

• ✓ miniature marshmallow
• fruit cocktail
• pineapple chunk
• mandarin orange
• sour cream

Instructions

1. 1 Mix fruit cocktail, pineapple chunks, mandarin oranges, and marshmallows together in a large bowl. Add sour cream and stir until fruit is completely coated. Cover and refrigerate for 4 to 8 hours before serving.

By poppy

Ingredients

• ✓ miniature marshmallow
• water
• white rice
• pineapple
• maraschino cherry
• heavy cream
• confectioners' sugar

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
2. 2 In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

By Angie Coleman

Ingredients

• ✓ miniature marshmallow
• peanut butter
• butter
• chow mein noodle
• cooking spray
• milk chocolate egg

Instructions

1. 1 Place marshmallows, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5 minutes.
2. 2 Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat.
3. 3 Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

By Jilly

Ingredients

• ✓ miniature marshmallow
• cupcake
• vanilla frosting
• marshmallow
• black licorice lace
• candy eyeball

Instructions

1. 1 Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
2. 2 Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
3. 3 Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
4. 4 Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
5. 5 Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.

By kristen

Ingredients

• ✓ miniature marshmallow
• butter
• semisweet chocolate chip
• coconut
• parchment paper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Ingredients

• ✓ miniature marshmallow
• pineapple
• white sugar
• flour
• egg
• white wine vinegar
• apple
• peanut
• whipped topping

Instructions

1. 1 Mix together the pineapple and marshmallows; set aside.
2. 2 In a saucepan, combine the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well and cook over medium heat until slightly thickened. Set aside to cool.
3. 3 Add the whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.

By Abbie Cornelius

Ingredients

• ✓ miniature marshmallow
• white sugar
• evaporated milk
• butter
• white chocolate chip
• walnut
• maple extract
• walnut

Instructions

1. 1 In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9x13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.

By Sara

Ingredients

• ✓ miniature marshmallow
• whipped topping
• strawberry gelatin
• pineapple
• walnut

Instructions

1. 1 Gather the ingredients.
2. 2 Place whipped topping in a large bowl and stir until thawed and smooth.
3. 3 Add gelatin and mix well.
4. 4 Add pineapple with juice, walnuts, and marshmallows.
5. 5 Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

By DASJAZMAN