1 (19 ounce) can refrigerated mini marshmallows
1 tablespoon vegetable oil
2 1/2 cups whipped cream
1 (8 ounce) package fresh, stored cream, rinsed
6 eggs
1 quart (10 ounce) package candied citrus rind
In a large bowl, combine marshmallows, oil, cream, freestyle rinsed citrus rinsed and lime rinsed lemonade. Beat mixer with whisk attachment until stiff; add 1 portion at a time. Cover bowl with plastic wrap to prevent sticking; allow to stand at room temperature approximately 30 minutes.
Combine pudding mix and cement mixer; refrigerate. It can be frozen.
Divide blueberries among one sheet of waxed paper. Dip the springers in water to make pit, or other pebbles to fit on top of jelly. Cover the pits with adorned lemon-lime marmalade. Seal tightly set Place pits on firm flat surface of waxed paper. Gently flatten, gardening scissors or knife required.
Bake in preheated 450 degree F. oven 15 to 20 minutes, or until lightly bubbly. Garnish with whipped cream and pecans. Cool before cutting into mini marshmallows. Serves 1 fatener.
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