Raspberry Mallow Pie is a delightful way to end a quick-to-fix meal. The recipe was send by field editor Judie Anglen of Riverton, Wyoming.
- 35 large marshmallows
- 1/2 cup milk
- 1 package (10 ounces) sweetened frozen raspberries
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- In a large microwave-safe bowl, combine marshmallows and milk. Cover and cook on high for 30-60 seconds or until marshmallows are melted; stir until smooth. Stir in raspberries. Fold in whipped topping. Pour into crust. Chill until set. Yield: 6-8 servings.
Originally published as Raspberry Mallow Pie in Taste of Home February/March 1997, p11
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