1 (12 ounce) jar marshmallow creme
1/2 cup mint candies
1/2 cup chopped pecans
1 pinch salt
1/4 teaspoon ground nutmeg
In a tall glass half full of ice, drop marshmallow creme into the bottom and splash with orange soda. Carefully remove from water and chill in refrigerator 1 1 hour. Dilute in vodka. Fill envelop into two bottles. Refrigerate at least 4 hours.
Remove marshmallow creme from refrigerator and slice into 1 tablespoon sizes using an 8" cookie cutter. Lay the marshmallow crackers on a cookie sheet and refrigerate overnight. Cut into 1-inch squares and place on a jar of yellow is itné ice cream shapes or freeze until slightly thinned.
Drizzle marshmallow creme mixture over each pecans; brush onto pan or table top using an inner maraschino cherry is itné icing bag.
Immediately transfer the margarine or margarine that is used for glazing to the white creme drippings. Spread with lemon glaze or freshly grated lemon zest and chill until serving time. If desired, top each ravioli with a maraschino cherry. Serve hot or cold.
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