Making cream cheese marshmallows isn’t difficult, but you just need to make sure you allow plenty time for them (at least 6 hours) to cure in the baking pan. I made them in the afternoon and let them sit overnight in the fridge, uncovered. However, if making your marshmallows seems too daunting a task, you can always just use the large store bought ones. It won’t taste as good and you won’t get the tang of the cream cheese that works so well with the red velvet graham crackers, but no one will know the different if you don’t tell them what they’re missing.
Find more and the recipe here: http://www.eatthelove.com/2013/05/red-velvet-smores/