Instructions:

Creamy Peanut Butter Icing

1/2 cup canned milk
1 cup granulated sugar
1 tablespoon margarine
1/2 cup crunchy or smooth peanut butter
1/2 cup miniature marshmallows
1 teaspoon vanilla extract

Combine milk, sugar and margarine in a saucepan and bring to boil. Cook 2 minutes and remove from heat.

Add peanut butter and marshmallows. Stir until marshmallows are melted, then stir in vanilla extract. Pour over warm cake and spread.