1 (19 ounce) can vanilla marshmallows with juice
1 (3 ounce) package instant chocolate candy-coated chocolate pieces
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple candy-coated pineapple
1/2 cup butter
1 1/2 cups brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
In a small saucepan, mix marshmallows, chocolate pieces and cream cheese. Stirring constantly, bring to a full rolling boil, then boil, stirring constantly, for 5 minutes. Remove from heat. Stir in gelatin. Pour into mold or plastic container to cool completely.
Once refrigerated, within 2 hours, pour mixture into an ice cream container. Add pineapple candy-coated pineapple, butter and brown sugar by tablespoons. Freeze until hard. Chill resealable plastic bag in refrigerator.