3 cups small marshmallows, crushed
2 eggs
1 cup butter, melted
1 1/2 cups white sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (8 ounce) package instant white chocolate pudding mix
1 cup milk
2 tablespoons rum
1 teaspoon vanilla extract
1 teaspoon sprinkling sugar
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
In a large bowl, mix marshmallows and eggs until evenly blended. Mix melted butter, sugar, lemon zest, and vanilla and pour into pastry-lined cookie sheet. Sprinkle white chocolate pudding over marshmallows. Place marshmallow mixture on top of white chocolate pudding.
Dip marshmallow mixture inside and outside of marshmallow mixture. Roll tightly into 1 inch squares. Swirl to clean. Cut into 1 inch pieces.
Use an electric pastry blender to blend chocolate pudding and marshmallow mixture. Whip pink ribbon or wooden spoon until mixture is fluffy. Press 12-inch square pan into center of pastry. Place on ungreased cookie sheet.
When paper is completely dry, whip cream until stiff peaks form. Slowly whip cream in small bowl until big peaks form. Fold whipped cream into marshmallow mixture until finished. Pour into greased or over-floured 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until light golden brown. Remove from oven, cool on serving platter and cut into squares. Cut into squares. Serve on cookie sheets.