Cranberry Mallow Dessert Recipes

Steps:

• In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly., In a large bowl, beat cream cheese and marshmallow creme until smooth. Beat in cranberry sauce. Add cooled gelatin; mix well. , In a small bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy., Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve)., Just before serving, carefully run a knife around edge of pan to loosen. Spoon sugared cranberries over cheesecake. If desired, top with orange slice and orange peel strips.

Steps:

• Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
• Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
• Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

Steps:

• 1. After cranberries, jello and sugar have stood for 2 hours, fold in cool whip, marshmallows, pecans and crushed pineapple. Mix well. Refridgerate.
• 2. Can be divided and froze for later use.

Steps:

• 1. Combine marshmallows and cranberry sauce in a medium saucepan. Cook on medium low heat, stirring constantly, just until marshmallows are melted. Remove from heat, cool 10 minutes. Refrigerate stirring occasionally, about 1 hour or until mixture mounds slightly when dropped from a spoon.
• 2. Beat whipping cream and vanilla in a small mixing bowl until stiff peaks form. Stir in cranberry mixture until blended, fold into whipped cream. Pour into crust. Chill until set, at least 5 hours. For a cool treat on a hot day, try freezing the pie until firm.
• 3. To serve, garnish slices with additional sweetened whipped cream, if desired. Makes 6 servings

Steps:

• In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice.
• Fold in whipped topping.
• Transfer to a serving dish.
• Cover and refrigerate until serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Grease and flour an 8 " square cake pan and put aside
• In a large saucepan melt marshmallows with 1 cup of milk and set aside to cool.
• In a measuring cup put the flour and Baking Powder together and combine well
• In a small mixing bowl lightly beat eggs and then add to cooled marshmallow mixture along with dry ingredients and stir until thoroughly mixed together
• Cut cranberries in half and add to the creamed mixture and then pour into prepared baking pan
• Set in oven for 30 to 35 minutes or until lightly browned.