Marshmallow Dessert

This dessert is actually best made 8-24 hours in advance, as the resting time allows the marshmallows to soften and integrate into the cream mixture. Cover tightly with plastic wrap and refrigerate. Do not make more than 2 days ahead, as the texture will become too soft and the cream may begin to separate.

Store covered tightly with plastic wrap in the refrigerator for up to 3 days. The texture is best within the first 48 hours. This dessert cannot be frozen, as the whipped cream and marshmallow mixture will separate and become grainy when thawed. Serve cold directly from the refrigerator.