COCONUT CREAM DESSERT DIP
1/3 c. shredded coconut
1 c. marshmallow cream
2 - 3 tbsp. red raspberry preserves
1 c. sour cream
1/4 c. chopped walnut
Mint leaves
Fruit for dipping: whole strawberries, green grapes, nectarine slices, cantaloupe and honeydew balls
Spread coconut in 9 inch pie plate, microwave, uncovered, toss with fork 2 to 3 minutes. Microwave marshmallow cream in medium bowl, stir in preserves until
smooth, stir in coconut. Add sour cream, and walnuts, mix well. Spoon into serving bowl. Refrigerate until chilled, garnish with mint. Serve with fresh
fruit for dipping. Makes about 2 cups
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