Type what you have

Ingredients

• ✓ marshmallow fluff
• chocolate sandwich cookie
• butter
• creme de menthe liqueur
• whipping cream

Instructions

1. 1 Gather all ingredients.
2. 2 Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.
3. 3 Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.
5. 5 Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.

By HORVIE

Ingredients

• ✓ marshmallow fluff
• cream cheese
• vanilla yogurt
• food coloring

Instructions

1. 1 Mix cream cheese, marshmallow creme, yogurt and food color until smooth. Serve with fresh fruit.

By Missy

Ingredients

• ✓ marshmallow fluff
• brown sugar
• evaporated milk
• butter
• salt
• vanilla extract
• pecan

Instructions

1. 1 Line a 9 inch square pan with buttered wax paper.
2. 2 In a saucepan over medium heat, combine brown sugar, evaporated milk, butter and salt. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), about 10 minutes. Remove from heat, and stir in marshmallow fluff, vanilla and chopped pecans. Spread into prepared pan. Let cool, then cut into squares.

By John Pacheco

Ingredients

• ✓ marshmallow fluff
• cornflake
• butter
• corn syrup
• white sugar
• honey
• cream cheese
• strawberry
• apricot
• kiwi

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cornflakes, butter, corn syrup, and sugar in a bowl until evenly combined; press onto a baking sheet.
3. 3 Bake in the preheated oven until crust is golden brown, about 5 minutes. Drizzle crust with honey and cool in refrigerator, about 15 minutes.
4. 4 Stir cream cheese and marshmallow fluff together in a bowl until smooth and creamy; spread over cooled crust, keeping a 1/2-inch border of crust. Chill crust in refrigerator until completely cooled, about 15 minutes.
5. 5 Arrange strawberries, apricots, and kiwi over the cream cheese layer.

By ahooper32

Ingredients

• ✓ marshmallow fluff
• white sugar
• butter
• egg
• peppermint extract
• almond extract
• red food coloring
• all-purpose flour
• baking powder
• salt
• milk
• white chocolate chip
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
3. 3 Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
5. 5 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
6. 6 Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.

By Bobbie Susan

Ingredients

• ✓ marshmallow fluff
• milk
• confectioners' sugar
• vanilla extract
• vegetable shortening
• butter
• milk
• vanilla extract
• egg
• banana
• butter
• peanut butter
• brown sugar
• salt
• baking soda
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Sift flour, baking powder, baking soda, and salt together in a bowl.
3. 3 Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
4. 4 Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
6. 6 Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
7. 7 Spread frosting over cupcakes or pipe through a pastry bag.

By Natalie Perry