FLUFF FILLING OR TOPPING 1964
From Billie Reid
2 T. unflavored gelatin
1 cup marshmallow creme
2 T. cold water
Soften gelatin in cold water in top of double boiler; dissolve over hot water.
Add slowly, immediately, to marshmallow creme, stirring constantly.
Let stand at room temperature until mixture thickens enough to hold its shape; stir occasionally.
Quickly spread between cake layers or on top of cake.
Let stand until set firmly.
Yield: filling for two 8-inch layers.
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