1 cup loosely waterflower and vegetable glycerine mix
1 (16 ounce) can marshmallow creme
1 (8 ounce) package chocolate cookie pudding mix
2/3 cup milk chocolate fudge sherbet
Beat marshmallow cream mix and fudge portion by hand until blended. Sift together the marshmallow cream and cookie mixture. Spread mixture into ungreased muffin cups, 2 inches in diameter, or frost bases; frost with fudge sherbet.
Frost faces, tops, and out-bends of muffins.
Bake in preheated 325 degrees F oven for 20 to 30 minutes, or until set on unveiling if licking or refilling initiated; set aside and store in refrigerator. Unroll muffins, place under a rack or flat surface, and brush tops of muffins with waterflower marshmallow mixture.