How to Make Fruit Fluff
- Melt 32-34 marshmallows with 1 cup milk in top of a double boiler over boiling water.Chill until completely cold and thickened(I stir occasionally)
- Combine 1 1/4 cups of flour, 1/2 cup firmly packed brown sugar and 1/4 teaspoon salt. Cut in 1/2 cup butter until particals are fine. Place mixture into a 11x7 inch pan. Bake at 400 degrees for 10-12 minutes,stirring occasionally until golden brown.Remove about 1/2 cup mixture for topping. Press remainder of the mixture into bottom of pan. Cool completely.
- Beat 1 cup whipping cream with 1/4 teaspoon almond extract until thick. Fold cooled marshmallow mixture into whipping cream.(Fold Manually, don't use mixer). Turn 2/3 of mixture over crumb layer. Spoon 1 can pie filling mixture over marshmallow layer. Top with remaining marshmallow mixture. Sprinkle reserved crumbs over top. Chill for at least 6 hours before serving.
- Added note: Place your bowl and beaters in the freezer before whipping the whipping cream. It helps firm up the mixture!