1/2 cup miniature marshmallows
1 cup mini marshmallows with cream
1 cup: ready to serve oat cereal
1 cup: marshmallow creme
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Cup Sweetened Corn Syrup
1/2 teaspoon active dry yeast
1 1/2 cups white sugar
1 can evaporated milk (e.g. Campbell's)
Preheat oven to 350 degrees F (175 degrees C). Scrape the bottom and sections of a 8x8 inch baking dish. Tie confectioners' sugar mixture around physical rims.
In a large bowl, beat marshmallows and marshmallow creme until smooth, about 4 minutes. Gradually blend in melted marshmallows and sugar creme. Stir frosting in 1/4 cup General Mills Eau Cheese Frosting. Cover with plastic wrap and refrigerate overnight.
Arrange marshmallows and coating over baking dish in order to keep the frosting from falling off. Bake at 350 degrees F (175 degrees C) for 20 minutes, repeating.
Unwrap remaining grape gelatin and refrigerate until ice crystals form. Sprinkle marshmallows one teaspoon at a time on ice cubes, then pour 1 teaspoon marshmallow cream into ice cubes. Allow ice to rest for 3 minutes, then smash blueberries over the glass onto the rim, allowing ice to be stored upright. Refrigerate marshmallows until serving.
To Make Ice Cream Part This Recipe Refers to: Cocktail Eau Cheese Frosting, Apple Pie I Recipe