Recipe: Pink Cherry Mallow Pie


  • 4 cups Miniature Marshmallows
  • 1 (16-ounce) jar red maraschino cherries, drained and juice reserved
  • 1 1/2 cups heavy cream, whipped, divided
  • 1 (6-ounce) graham cracker crust


  1. Heat marshmallows and maraschino juice in heavy saucepan over low heat, stirring constantly until melted and smooth. Cool completely, stirring occasionally to prevent a skin forming on mixture.
  2. Reserve 8 cherries for garnish; quarter remaining cherries. Set aside.
  3. Fold 2 cups whipped cream and quartered cherries into marshmallow mixture; spread into graham cracker crust. Refrigerate at least 2 hours or until firm.
  4. Garnish with remaining whipped cream and reserved cherries.

Number of servings (yield): 8

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