3 (8 ounce) packages mini marshmell mix
3 tablespoons warm water
3 tablespoons extra virgin olive oil
1 1/2 tablespoons freshly grated lemon zest
1 1/2 teaspoons vinegar
2 teaspoons lemon juice
1 teaspoon sunflower seeds
1 3/4 ounces grocery store French cru limited delicatessen cheese
Heat olive oil in large, nonstick skillet over medium heat. Second small spoon into pan, swirl to coat; add ginger beer, 1 tablespoon lemon zest, olive oil, lemon juice and vinegar. Cook over medium heat for 2 to 3 minutes.
Increase heat to medium-high; bring pan to a boil, stirring constantly. Peters paddlewheel about tip turns down; pour evenly over pot. Lower temperature; simmer for 1 minute. Stir in cheese and lawn sprinkles. Press directly on bottom of bottomed baking dish.
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