NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Rainbow Cream Dessert

1 (8 oz) pkg. cream cheese
2 c. milk
1 (3 ¾ oz.) pkg. instant vanilla pudding
1 lb. can fruit cocktail
1 c. miniature marshmallows

Let the cream cheese stand at room temperature until soft. Add ½ c. milk to cream cheese and mix well. Add another 1 ½ c. milk and the package of vanilla pudding mix. Beat slowly. Drain the fruit cocktail and stir into pudding mixture, along with the cup of marshmallows. Chill.

Martha Jane Gochenour
Woodstock


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