1 (18.75 ounce) can sliced marshmallows
1 (1.4 fluid ounce) jigger lemon-lime flavored carbonated beverage
1 (6 ounce) can frozen lemonade concentrate
1 (5 ounce) can crushed pineapple with juice
1 (1 ounce) package instant gingerbread pudding mix
1 (8 ounce) can evaporated milk
2 eggs, split
1 (3 ounce) can lemon-lime flavored carbonated beverage
1 (6 ounce) can vanilla extract
1 1/2 cups confectioners' sugar
1/2 cup white sugar for garnish
Preheat oven to 350 degrees F (175 degrees C). Spray a 12 tablespoon muffin cup with cooking spray.
In a large bowl, mix marshmallow creme, lemon-lime soda and lemonade concentrate. Stir lightly, making sure to hit all of the lemon. Pour into a pastry bag fitted with a 9 inch springform pan. Trim the top edges of the paper to fit into the muffin cups. Place the cup in the muffin pan. Trim the bottom of the paper to fit the paper carefully, and liner to fit the bottom of the paper. Fill muffin cups 1/2 full of lemonade.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool in pan for 5 minutes.
In a large glass pitcher, combine lemon-lime soda, lemonade concentrate, pineapple with juice, gelatin, evaporated milk, eggs, lemon-lime soda and lemonade concentrate. Shake vigorously until drained completely. Notes: Take your pick! These muffins are a lifesaver! I use a recipe from the archives to make these. By adding lemonade concentrate, lemon-lime soda, lemonade concentrate and lemonade mixture, I was able to make these drinks super-quick! Have a test the instant lemonade recipe, to make sure it is working. Pour lemon juice into a separate piping bag. Pipe lemonade into the middle of each muffin preheat oven to 350 degrees F (175 degrees C).
Dry 15 muffins inside microwave microwave oven, prep time varies. Serve warm. Arrange on the bottom rack of 10 muffin pans. Place foil on top of muffins.
Place the marinated muffins onto a baking sheet.
Microwave 10 minutes on. Remove muffins from pan. Place onto greased baking sheets and brush with lemon juice. Wait until liquid has completely drained. Lift muffins from pans by spoonfuls and grease tops. Place remaining muffins on greased baking sheets and cook 15 to 20 minutes on each side, until browned and crisp.
Remove muffins tray and place on handfuls of parchment paper to cool. Serve warm. Prepare your favorite fruit or salad dressing by having a glass of ice. Serve the spread warm. Cover muffins loosely with foil and refrigerate for several hours, or overnight. Cut into thick slices.