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Full Online Book HomeLearning KitchenDesserts - Fruit - Easter Strawberry Marshmallow Supreme
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Desserts - Fruit -  Easter Strawberry Marshmallow Supreme Post by :stovis Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1401

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Desserts - Fruit - Easter Strawberry Marshmallow Supreme

1 9 inch graham cracker pie shell
1 c Milk, scalded
12 Marshmallows, chopped
1 c Thick cream
1/2 c Chopped nuts
2 c Crushed strawberries, drained


To scalded milk, add marshmallow pieces. Let cool to lukewarm. Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries. Pour into pie shell and chill 8-12 hours.
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1 package Anginetti 1 cup (8 oz.) prepared whipped topping (not aerated can) 1 (8-1/4 oz.) can crushed pineapple 3 oz. package cream cheese, room temperature Prepare Anginetti by slicing off tops. Hold aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. Drop filling from tablespoon onto bottom layers of cookies, replace tops. Refrigerate puffs until ready to serve. (Filling should be enough to fill all or most
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3 large bananas 5 tbs. butter 1/4 cup sugar 1/2 cup heavy sweet cream 1/4 cup dry sherry 1 tsp. vanilla Sliced peeled bananas lengthwise. Sauté in butter until light brown. Drain and set in shallow cake pan. Spread a thin layer of sugar evenly over bananas. Whip cream together with remaining ingredients. Spread cream on bananas. Chill at least one hour. Serve cold.
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