Creamy Pink Punch
|Crushed striped peppermint candy||2 Ounce|
|Marshmallow cream||3⁄4 Cup (12 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Instant nonfat dry milk||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Maraschino cherry syrup||3⁄4 Cup (12 tbs)|
|Chopped maraschino cherries||1⁄3 Cup (5.33 tbs)|
|Sparkling white grape juice||3 1⁄2 Cup (56 tbs), chilled|
To make peppermint frost, combine candy, marshmallow cream, and boiling water.
Stir until candy is dissolved; chill.
Pour the cold water into a bowl; add the dry milk and whip until soft peaks are formed, 3 to 4 minutes.
Add lemon juice and continue whipping until stiff, 3 to 4 minutes.
Fold peppermint mixture into whipped dry milk.
Turn into a refrigerator tray and freeze until firm.