Gross Grub - Used Bandages

Description:
Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

Ingredients:
10 large graham crackers
1 raspberry fruit roll up
20 large marshmallows
6 tbsp. milk
2 tsp. vanilla
2 cups powdered sugar
orange food coloring

Directions:
1. Break the graham crackers into fourths along each cracker's perforated lines. Set aside. Unroll the fruit roll up and tear off forty dimed-sized pieces to be used as scabs. Set them aside as well.
2. Use a knife to cut marshmallows in half widthwise. Then cut the rounded edges off the sides of the marshmallow halves to form a square gauze for the bandage. Set aside.
3. Place milk and vanilla in a glass bowland heat on high for about 20 seconds or until milk is hot.
4. Remove the measuring cup from the microwave and pour in powdered sugar. Mix quickly with a rubber scraper until fully blended and smooth. Add two or three drops of orange food coloring and mix thoroughly until you've achieved a classic "bandage peach" tone.
5. To assemble, use the rubber scraper to frost each graham cracker. Frosting should be thin enough to allow cracker's dimple's to show through. (If frosting is too thick, add more milk) Next gently press marshmallow down, one on the center of each graham cracker, sticky side down toward the cracker. Next dip the tip of your finger in water to moisten, then rub it on one side of a fruit roll piece. Center one scab, wet side down, on each bandage.