Old-fashioned marshmallow Easter eggs & holiday treats (1963)
Big Easter egg
Combine 1 jar Kraft Marshmallow Creme and 5 cups puffed rice cereal, mixing well. Shape into 2 large or 4 medium eggs. Decorate with colored frosting and tie with ribbon.
Decorated little Easter eggs
Combine 1 jar Kraft Marshmallow Creme, cup Parkay Margarine, dash of salt and 1 tsp. almond extract; mix well. Blend in 4 cups sifted confectioners’ sugar. Shape it 8 eggs.
Decorate with colored frosting and Marshmallow Daisies made with petals cut from miniature marshmallows (4 petals from each Miniature).
For each daisy, arrange 6 petals, overlapping tips. Cut Flavored Miniature in half and press, cut side down, in center.
Easter basket cupcake
Clip centers of 5″ paper doilies to fit top of cupcakes baked in colored paper baking cups, and add pipe cleaner handles.
Frost cupcakes, sprinkle with coconut, tinted green, and cover with Kraft Flavored Miniature marshmallows.