Place marshmallows in a saucepan over medium heat; cook and stir until marshmallows are melted, 3 to 5 minutes.
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Stir cream cheese, sour cream, pumpkin, and peanut butter together in a bowl. Beat marshmallows into the cream cheese mixture using an electric hand mixer until creamy. Chill in refrigerator 1 hour to allow flavors to blend.
109.99 calories; 1.86 g protein; 9.47 g carbohydrates; 0.31 g dietary-fiber; 6.06 g sugars; 7.12 g fat; 4.01 g saturated-fat; 18.11 mg cholesterol; 846.67 IU vitamin-a-iu; 0.58 mg niacin-equivalents; 0.02 mg vitamin-b6; 0.03 mg vitamin-c; 3.97 mcg folate; 18.04 mg calcium; 0.25 mg iron; 4.66 mg magnesium; 37.36 mg potassium; 68.79 mg sodium; 0.01 mg thiamin; 64.09 calories-from-fat; 34 percent-of-calories-from-carbs; 58 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 32 percent-of-calories-from-sat-fat
I did not care for this recipe. Tasteless with an aftertaste. It was easy but not sweet.
I really enjoyed this recipe but made some minor changes to it. I used a medium to large jar of marshmallow cream (instead of melting down marshmallows that to me gives the aftertaster referenced in another review b/c they cook to fast and burn) I also added a pinch of nutmeg and cinnamon and served it with assorted graham cracker sticks. It was a big hit!