There was a time I would glance upon Marshmallow Fluff in the grocery store and think it had been on the shelf since 1950, unmoved. I didn’t know what it was (though I could guess) and I had no idea what it would be used for. I am now in-the-know, and I will share what I know with you.
First off, it’s amazing. It’s a fluffy, sweet and absolutely delicious form of marshmallow that you just have to like. If you don’t like marshmallows, it’s most likely because of the consistency and let me just say that marshmallow fluff is 60 times better than just a marshmallow. It’s pure sugar. And a little vanilla.
It can be used to make weeknight s’mores without the fire, fudge, sweet potato casserole, fluffernutters (sandwiches with peanut butter and marshmallow fluff. You read correctly), shakes, fruit dips and now cream and fruit trifles.
You can use any fruit you want, pound cake, angel food cake or vanilla wafers. I used mini trifle bowls (from Crate and Barrel), but glass bowls or even regular bowls will work. What matters most is you get a good amount of fruit dip in with the fruit and mix in a little sweet cake. All the rest is just details.
- 1 container marshmallow fluff (7 1/2 ounces)
- 1 container cream cheese (8 ounces), can use low fat
- fresh raspberries
- fresh blueberries
- kiwi, sliced and cut in half
- black seedless grapes, sliced in half lengthwise
- pound cake or angel food cake, diced small
- strawberries, sliced
Whip together the marshmallow fluff and cream cheese until smooth and creamy. Spread a thin layer in the bottom of trifle bowls or glass bowls. Top with raspberries and blueberries. Layer more of the cream, then the kiwi and grapes. Add another layer of cream, topped with cake and strawberries. Makes about 3 bowls.