Pretty In Pink Pie
This festive, pink and pretty maraschino cherry and marshmallow cream pie is as easy as it is yummy.
1 (16-ounce) jar red maraschino cherries
4 cups miniature marshmallows
1 (8-ounce) container frozen whipped topping, thawed
1 (8 or 9-inch) graham cracker crust
- Drain maraschino cherries, saving the juice. Put marshmallows and maraschino juice in a large saucepan; heat over low heat, stirring constantly, until marshmallows are melted and smooth. Let cool completely, stirring occasionally to prevent a skin forming on mixture.
- Reserve 6 to 8 cherries for garnish; quarter remaining cherries. Fold 2 cups whipped topping and quartered cherries into marshmallow mixture; spread into graham cracker crust. Refrigerate at least 2 hours or until firm.
- Garnish with reserved maraschino cherries and remaining whipped topping.
Makes 6 to 8 servings.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.