• 1/3 c. butter or margarine, softened
• 1 c. Marshmallow Fluff
• 1/4 tsp. salt
• 1 c. shredded coconut
• 1/2 c. chopped walnuts

Combine all ingredients; spread over the top of hot cake. Broil slowly, about 2 minutes until golden brown. Makes enough to frost one 9-inch square cake.

In small bowl mix one 7 1/2-oz. jar Marshmallow Fluff with 1/4 tsp. vanilla. Gradually stir in enough confectioners’ sugar (about 2 c.) until stiff enough to knead. Knead until mixture loses stickiness, adding more confectioners’ sugar if necessary. Put fondant in a bowl or jar; place a damp cloth over it and cover tightly. Store in a cool place 2-3 days before using . Makes 31/2 cups.

• 1 c. Marshmallow Fluff (about 1/2 of 7 1/2 oz jar)
• 2 egg whites, at room temperature
• 1 c. sugar
• 1/4 tsp. cream of tartar
• 1/8 tsp. salt
• 1/4 c. water
• 1 tsp. vanilla extract

In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla. Makes enough to fill and frost two 8-or 9-inch layers.

• 1 c. Marshmallow Fluff
• 1/2 c. peanut butter
• 1/3 c. butter or margarine, softened
• 1/4 tsp. vanilla
• 1/4 tsp. salt
• 1 1/3 c. confectioners’ sugar
• 2T. milk

In small bowl with mixer at low speed, combine Fluff, peanut butter and butter until blended. Increase speed to medium. Beat in confectioners’ sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla. Makes enough to fill and frost 2 8-or 9-inch layers.