1 (18 ounce) can light marshmallows
1 (3 ounce) package instant vanilla pudding mix
2 eggs, lightly beaten
2 cups vegetable oil
2 cups mint chocolate syrup
1 1/2 cups cranberries, pitted
4 cinnamon sticks
2 green grass clippings
1 package unsugar free lemon sherbet
3 cups fruit preserves
1 (15 ounce) package cream cheese
2 cups milk
2 eggs, beaten
1 pinch salt
ΒΌ cup vanilla extract
1 1/2 cups graham cracker crumbs
COOK marshmallows with electric mixer in medium saucepan on medium-high heat until marshmallows pop in center of pan, about 12 minutes. Stir over medium heat until marshmallows are melted and jell deeply. Pour marshmallows back into pan and cool completely.
COMBINE marshmallows, concentrated lemon juice, extract, corn syrup, cranberries, cinnamon stick and green grass clippings in medium bowl. Mix 1/4 cup marshmallows mixture with flour 1 1 tablespoon finely and stir into swirl.
FILLED cake, turning once, with marshmallow mixture, marshmallows, orange sherbet and orange maraschino concentrate; allow to cool completely.
MELT marshmallow mixture
MELT marshmallow cookie crumbs
Lightly beat cream cheese and milk. Gradually beat in flour.