- 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
Reviews for Raspberry Mallow Pie
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Reviewed Oct. 8, 2014
"It's been a while since I made this and didn't realize it was a TOH recipe. Yes, it is very easy and dh & I thought it was delicious!"
Reviewed Jun. 28, 2012
"easy to make but just too much marshmallow."