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Ingredients
- 1 lb. marshmallows
- 1 c. pineapple juice
- 2 c. cream or Milnot
Method
- Place marshmallows and juice in double boiler until marshmallows melt.
- Let cool, then whip.
- Whip cream or Milnot until stiff.
- Add to marshmallow mixture.
- Pour into pan or Pyrex and place in refrigerator until set, about 1/2 day.
- Keeps indefinitely.