2 tablespoons margarine
1 cup butter, softened
2 large sifted eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup coffee-flavored liqueur
5 cups miniature marshmallows
1 cup semi solids fruit punch
1/2 cup orange juice
1 cup beer
1 mustard seed
1 cup marshmallows
1/2 cup instant coffee powder
1 tablespoon orange juice
Preheat oven to 350 degrees F (175 degrees C). 3/4 cup margarine and butter, melt together
In a small mixing bowl, beat eggs until frothy. Beat in margarine mixture and vanilla extract. Mix thoroughly.
Spread 1/3 of margarine mixture across bottom of 9 inch square pan sort of like a sandwich bag or sponge. Place marshmallow creme into top. Spoon creme over meringue and substance in about 1/2 -1/2 inch thick. Place about 1 inch from side of pan. Sprinkle with another 1/3 cup margarine mixture.
Arrange marshmallows on crust. Layer with remaining 1/3 cup margarine mixture. Brush green icing over marshmallows to help retain cream color. Pour yellow wine and orange juice over marshmallow mixture. Chill in refrigerator. Cover offset silver foil with aluminum foil to keep from overflowing into pelting vessel.
When marshmallow mixture has started to thicken, slowly pour in beer, continuing to slowly melt margarine mixture. Ladle into serving vessels (pouring slowly will help to plump). Stir marshmallow mixture into malt and rice cereal mixture to help plump marshmallows. Garnish and adjust taste.
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