NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Melt the marshmallows in cherry juice. In large bowl combine mayo and cool whip. Add pineapple, cooled marshmallows and pecans. Reserve 9-10 cherries; halve. Coarsely chop the rest and add to other ingredients. Add a drop of two of red food coloring if deeper pink is desired (don't overdo it). Line cupcake tins with paper bake cups. Spoon mixture into cups to form mound. Place 1/2 cherry on top of each. Freeze. Remove from freezer, pop cups out of tins, place in plastic bags in freezer until ready to serve on a lettuce leaf.
Bethany Davis Andrews - Woodstock, VA
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