1 large packet pink and white marshmallows 1/2 cup sweet sherry 440gm tin crushed pineapple 200gm thickened cream Hundreds and thousands for decoration
Chop marshmallows in half. Place in large bowl. Soak in the sherry for 2 hours - if in a hurry, 30 minutes is adequate. Drain pineapple and stir into marshmallows. Whisk cream and add to mixture. Decorate with hundreds and thousands.
Story behind this recipe
Found this over 40 years ago in a Church recipe book. Named it Heavenly Hash as it was in a church recipe book. It never fails to impress, and is very easy to make, and looks great.
Posted 21/02/2011 by Margaret Hollis