Snow White Float Recipes

Steps:

• Pour lemon-lime soda into 2 glasses; add ice cream. Top with whipped cream. If desired, sprinkle with peppermint candy. Serve immediately with straws and spoons.

Steps:

• Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract.
• Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.

Steps:

• In a small bowl, combine gelatin and water; set aside. In a saucepan, bring pineapple and sugar to a boil. Remove from the heat; stir in gelatin mixture until completely dissolved. , In a large bowl, beat cream cheese until fluffy. Stir in marshmallow creme and pineapple mixture. Refrigerate for 30 minutes. , Prepare whipped topping according to package directions; fold into pineapple mixture. Pour into an ungreased 13-in. x 9-in. dish. Cover and refrigerate overnight. Decorate with cherries if desired.

Steps:

• Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
• Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
• With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
• Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
• Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

Steps:

• If the ice cream is not thawed, put it in the microwave for 5-10 seconds.
• Put vanilla ice cream in a glass. Fill to about the top.
• Pour soda into the glass to the top of the ice cream.
• Add a straw and enjoy!