NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Rainbow Cream Dessert

1 (8 oz.) pkg. cream cheese, room temperature
2 c. milk
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 (1 lb. l oz.) can fruit cocktail
1 c. miniature marshmallows

Mix cream cheese and 1/2 c. milk - mixing well. Add another 1 1/2 c. milk and package of vanilla pudding and beat slowly. Drain fruit cocktail and stir in pudding mixture along with marshmallows. Chill.

Martha Jane Gochenour - Woodstock


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