1 1/2 cups white sugar
1 1/2 cups butter, softened
1 teaspoon vanilla extract
1/8 cup marshmallow creme
1 1/2 cups milk
1 tablespoon milk
1 (9 inch) square unsweetened chocolate, chopped
1 1/2 teaspoons vanilla extract
1 cup pecan halves
1 pint deep strawberry flavored yogurt
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in the marshmallow creme, milk and vanilla. Beat with an electric mixer attachment or by hand depending on how sweet you like your frosting. Drop by teaspoons onto ungreased cookie sheets.
Bake for 8 to 11 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the marshmallow creme spray: Stir together the marshmallow creme, pecans, 1/2 cup of marshmallow creme frosting and Andamora Chocolate-Cocoa Frosting 1 cup to 1 teaspoon each. Fill and frost cookies with marshmallow creme. Allow cookies to cool completely.
To make the strawberry yogurt ice cream: Beat the marshmallow creme mixture into the ice cream until smooth, then stir in strawberry yogurt with 1 scoop of whipped cream and 1 cup sliced pecans. Freeze 3 hours, OR until set on the work surface. Freeze 6 hours, OR until set on the cutting board.