May 28, 2018


Pink and white marshmallows - 175 gms
Fruit cocktail - 1 can (400 gms, well drained)
Whipping cream - 300 ml
Milk - 2 tbsp
Extra marshmallows to decorate


  • Snip the marshmallows into pieces and put into a large bowl.
  • Using a wooden spoon, gently stir in the fruit cocktail and mix until evenly blended.
  • In a separate bowl, whip the cream with the milk until standing in stiff peaks.
  • Using a large metal spoon. fold the cream into the fruit and marshmallow mixture.
  • Spoon the mixture into 6 tall glasses. Cover each with cling film and refrigerate for at least 8 hours or overnight, to allow the flavours to blend and the texture to firm.
  • Remove the desserts from the fridge 15 minutes before serving to take chill oof.
  • Just before serving decorate with marshmallows.

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