Eagles dessert recipes, courtesy Roberta Pipito of Homemade Delish
Filling: 2 cups (1 pint) heavy or whipping cream 1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use 1 cup confectioners' sugar 2 teaspoons vanilla extract
Edible Eagles heads:
Ingredients: 1/4 cup white chocolate chips 6 large marshmallows finely shredded coconut 6 chocolate covered sandwich cookies (we used Oreo Fudge Creams) 6 whole cashews black decorators
Preparation: Melt chocolate chips according to the package directions. For each bird, drop a large marshmallow into the melted chocolate, using a spatula, coat it well. Remove the marshmallow from the chocolate and roll it in the coconut, leaving one end uncovered. Immediately set the marshmallow, coconut free end down, atop chocolate cookie. Let the chocolate set a bit, then use a toothpick to make a hole in the side of the marshmallow and insert a cashew in the beak. Finally, add black decorator's gel eyes
Ingredients: 1 package vanilla pudding (store bought or homemade vanilla pudding) 3-4 drops of green food coloring 1 container cool whip Store bought brownies or homemade
Preparation: Start with a large clear bowl. Begin to layer your ingredients. Set in the refrigerator to cool for about 2 hours or overnight. Decorate as desired.