Flower Fruit Kabobs with Luscious Fruit Dip Recipe
- 4 oz. softened cream cheese
- 4 oz. marshmallow crème
- 4 oz. non-dairy whipped topping, thawed
- 1 ripe cantaloupe
- 1 ripe honeydew melon
- 4-6 kiwi fruit
- 1 bunch red and/or green grapes
- 2 half-pints fresh blueberries
- 2 half-pints blackberries
- Bamboo skewers
- No bake/cook
In small bowl, combine first 2 ingredients; blend well. Stir in whipped topped until smooth. Add in Rhubarb Strawberry Fruit Spread and stir. Chill.
Peel and seed cantaloupe and honeydew melons; peel kiwi. Cut into desired cubes or floral patterns. Thread fruit onto skewers in desired pattern. Use blueberries and blackberries for the center of the flowers if using a floral pattern. Makes 12 servings.
Tip: use a head of iceberg lettuce in a decorative bucket to arrange a fruit bouquet.
Special equipment: Flower cookie cutters, optional.