1 (12 ounce) package frozen whipped topping, thawed
1 (8 ounce) package strawberry flavored Jell-O mix
1/4 cup vanilla extract
1/2 cup apple preserves
1 (12 ounce) package miniature marshmallows
1 quart milk chocolate candy-coated chocolate chunks
In a large bowl, mix together the thawed whipped topping, gelatin and vanilla. Stir in apple preserves. Gradually dip marshmallow halves into gelatin and place between two greased cookie sheets. Bake at 400 degrees F (200 degrees C) for 10 minutes. Remove marshmallows from chocolate chunks and place in freezer container to harden. Cool completely.
Frost a 9x13 inch jelly roll pan with waxed paper. If desired, frost with frosting mixture from marshmallow quarter. Keep flat, refrigerate or freeze to make portable. Cut into 4 squares. Place atop pie plate with waxed paper. Dot with remaining marshmallows. Refrigerate 2 hours before serving.
It turned out pretty well. A little more spice from what I understand. I followed the recipe exactly and it was done in under an hour. I might try it again with real Thanksgiving leftovers.