Monday, November 12, 2012
Rosia's Marshmallow Whip
1 box of vanilla wafers
1 bag of marshmallows (aprox 40)
1 cup of whole milk
1/2 pt whipping cream
1 small can crushed pineapple (drained well)
butter for greasing dish
Roll out wafers to crumb stage. (these days I use the food processor) Butter the bottom of your serving dish. I usually use a 9x9 or 8x8 square dish. Over med heat cook the marshmallows and the milk until all the marshmallows are melted in the milk Set aside and let cool. Pour your heavy whipping cream into mixing bowl and beat until cream forms peaks. When milk/marshmallow mixture is cool, fold in the pineapple, next gently fold in the whipped cream until it is incorporated into the mixture.
Sprinkle 1/3 of crumbs on bottom of the dish. Next slowly pour 1/2 of the mixture over crumbs. Add another 1/3 of the crumbs by sprinkling on top. Next add the remaining half of the milk/marshmallow mixture
over the crumbs. Lastly top with the remaining 1/3 of the crumbs. Cover with plastic wrap and refrigerate overnight. ENJOY!!