RASPBERRY MARSHMALLOW PIE
You only need five minutes and five ingredients to whip up this fabulous raspberry pie!
Author: Butter With a Side of Bread
Recipe type: Dessert
Serves: 10 slices
- 35 large marshmallows
- ½ cup milk
- 10 oz. frozen raspberries
- 8 oz Cool Whip, thawed
- 1 graham cracker crust
- In a large microwave-safe bowl, combine marshmallows and milk. Microwave in 30-second intervals, stirring in between until the marshmallows are completely melted (about 2 minutes total). Stir in the raspberries and then fold in the Cool Whip.
- Pour the mixture into the crust and either refrigerate or freeze. We prefer the refrigerated texture – it only takes a couple of hours to set up nicely and then it’s ready to eat!