Line cookie sheet with waxed paper. In small bowl beat cream cheese until light and fluffy. Then add Cool Whip. Beat on high until smooth. Fold in marshmallows. To form, spoon 1/2 cup of mix (or less) on pan. Spread in 2 inch circles. Make deep well in center of each shell, building up sides. Freeze 2 or 3 hours. Fill each with fruit when ready to serve. May be kept froze for up to one week.
By Robin from Washington, IA
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