Cranberry Mallow Dessert Recipes

CRANBERRY MALLOW DESSERT

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.

CRANBERRY FLUFF

Steps:

• In a large bowl, stir together cranberry sauce and crushed pineapple.
• Fold in whipped topping until thoroughly combined.
• Stir in mini marshmallows
• Cover and chill for at least two hours before serving.

CRANBERRY MALLOW PIE

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

FROSTY CRANBERRY MARSHMALLOW BITES RECIPE BY TASTY

Steps:

• Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
• Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
• In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
• In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
• Add the cream cheese mixture to the whipped cream and fold to incorporate.
• Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
• Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
• Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
• Enjoy!