1 16-oz. can blackberries
1/2 c. water
1 tsp. lemon juice
1 7 1/2-oz jar Marshmallow Fluff

Drain blackberries reserving 1/2 cup liquid. In a blender or food processor, combine blackberries, reserved liquid and lemon juice until berries are fairly smooth but some chunks of fruit remain. Whirl in Fluff until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Makes 1 1/2 cups.

1 29-oz. can peaches in juice, drained
1 tsp. lemon juice
1 7 1/2-oz. jar Marshmallow Fluff

In a blender or food processor, combine peaches and lemon
juice until fairly smooth but some chunks of fruit remain. Whirl in Fluff until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Makes 1 1/2 cups.

• 1 16-oz. bag unsweetened frozen strawberries, partially thawed
  1/2 c. water
• 1 tsp. lemon juice
• 1 7 1/2-oz jar Marshmallow Fluff

In a blender or food processor, combine strawberries, water and lemon juice until berries are fairly smooth but some chunks of fruit remain. Whirl in Fluff until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Makes 1 1/2 cups.

• 1 quart chocolate ice cream, softened
• 1/2 c. chopped peanuts
• 1/4 c. chopped semisweet-chocolate pieces
• 1/2 c. Marshmallow Fluff
• 1/4 c. chocolate syrup
• 1 9-inch prebaked Graham Cracker Crust.

In large bowl mix ice cream with peanuts and chopped chocolate. Spoon Marshmallow Fluff and chocolate syrup into ice cream swirling gently to create a marbling effect. Spoon into prepared shell. Freeze until firm. Makes 8 servings.

• 1 6-oz. can walnuts, ground (1 1/2 cups)
• 1/4 c. sugar
• 1/4 c. butter or margarine, softened
• 2 8-oz. packages cream cheese, softened
• 1 7 1/2-oz. jar Marshmallow Fluff
• 2 8-oz. containers lemon yogurt

Heat oven to 350F. Reserve 1/4 c. ground nuts for garnish later. In small bowl with fork mix sugar, butter or margarine and remaining walnuts; press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15 minutes or until lightly golden; cool. In large bowl beat cream cheese and Marshmallow Fluff until smooth. Stir in lemon yogurt. Spread evenly over crust. Freeze until firm, about 2 1/2 hours. Garnish. Makes 10 to 12 servings.