This No-Bake Raspberry Marshmallow Pie uses five simple ingredients and takes just five minutes of prep time. Marshmallows, milk, frozen raspberries, Cool Whip, and a graham cracker crust come together to make the easiest and most delicious no-bake dessert.
RECIPE HIGHLIGHTS
- Quick & Easy: No-bake desserts are always a win, and this pie comes together in literally minutes. A quick microwave session, some folding, and you’re done!
- Simple Ingredients: No complicated or hard-to-find ingredients here. Marshmallows, milk, frozen raspberries, Cool Whip, and a pre-made graham cracker crust — that’s it!
- Light & Creamy Texture: The combination of melted marshmallows and whipped topping makes this pie incredibly light, fluffy, and airy. It’s the kind of dessert that feels indulgent but doesn’t weigh you down.
- Perfect for Any Occasion: Whether you’re hosting a summer BBQ, attending a baby shower, or just craving something sweet, this pie fits the bill.
- Make-Ahead Friendly: You can prep this pie ahead of time and let it chill in the fridge until you’re ready to serve. It’s the kind of low-stress dessert everyone needs in their back pocket.
Raspberry Marshmallow Pie Ingredients
Here’s a breakdown of the 5 simple ingredients that make this no-bake pie such a breeze to throw together:
- Large Marshmallows: These melt down into the base of the pie and give it structure while keeping it light and fluffy.
- Milk: Just enough to help melt the marshmallows into a smooth, pourable consistency.
- Frozen Raspberries: These add a tart, fresh berry flavor and beautiful pink color. No need to thaw — the cold raspberries help the pie set quickly.
- Cool Whip (thawed): This whipped topping adds the creamy, dreamy texture that makes this pie feel so light and smooth.
- Graham Cracker Crust: A classic pie crust that complements the raspberry flavor perfectly with its sweet, buttery crunch.
HELPFUL TIPS FOR SUCCESS
Full instructions for making this dessert can be found on the recipe card below, but here are a few helpful tips.
- Chill Time: Refrigerating gives you a soft, mousse-like texture while freezing gives you a firmer, ice cream-like consistency. Both are delicious!
- Microwave Slowly: Melting the marshmallows slowly in short bursts prevents scorching and ensures a smooth mixture.
- Frozen Raspberries: No need to thaw! Adding them frozen helps the filling set faster and keeps the texture light and fluffy.
- Folding In Cool Whip: Use a gentle hand when folding in the Cool Whip to preserve the light, airy consistency.
STORAGE INSTRUCTIONS
Store leftover No-Bake Raspberry Marshmallow Pie covered in the refrigerator for up to 3-4 days. If you prefer a firmer texture, you can store it in the freezer for up to 1 month. Just be sure to let it sit out at room temperature for 10-15 minutes before slicing if it’s been frozen solid.
No-Bake Raspberry Marshmallow Pie Recipe
Ingredients
- 35 large marshmallows
- ½ cup milk
- 10 oz. frozen raspberries
- 8 oz Cool Whip thawed
- 1 graham cracker crust
Instructions
- 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!
Nutrition
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FAQs
Can I use fresh raspberries?
Frozen raspberries work best because they help the filling set up quickly, but you can absolutely use fresh raspberries if you prefer. Just know the texture might be slightly softer.
Can I substitute homemade whipped cream for Cool Whip?
Yes, you can use homemade whipped cream, but Cool Whip holds its structure a bit better for make-ahead desserts like this.
Does this pie need to be frozen?
Nope! It sets beautifully in the fridge. Freezing is just an option if you prefer a colder, firmer dessert.
A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
More delicious pie recipes to try:
- Pies in cookie form are some of our most popular recipes. Try these Snickerdoodle Apple Pie Cookie Cups or Cherry Pie Cookies.
- Ice cream pies are cold and refreshing and perfect for summer. Strawberry Ice Cream Pie and Raspberry Ice Cream Pie are both easy and delicious!
- Chocolate is always a good idea. Cherry Chocolate Pie, Chocolate Chip Cookie Pie, and Caramel Chocolate Turtle Pie are all very decadent and chocolatey!
This No-Bake Raspberry Marshmallow Pie is proof that a handful of simple ingredients and a few minutes of effort can create a show-stopping, crowd-pleasing dessert — perfect for any occasion, big or small.
Judy Hart says
8 oz cool whip as a weighed measurement or 8 oz as 1 cup measurement.
Nellie says
As a weighed measurement. I think the smaller containers of Cool Whip are 8 oz.
Sabrina says
I love making all kinds of pies, so I’m always looking for new simple delicious recipes and this one did not disappoint! It was so easy to make and a huge. Thanks for this, its a keeper.
Nicole says
Glad to hear it 🙂
donna says
Can you use Marshmallow Fluff in the jar for this recipe?
Nellie says
I’ve never tried, but marshmallow cream is not quite the same as melted marshmallows, so I’m not sure if the consistency would be the same. Please let us know if you experiment!
Cheri says
Donna, did you try it with marshmallow fluff/cream?
Mary Ann says
can I substitute fresh blueberries for the raspberries?
Nellie says
I’ve never tried, but that sounds amazing! Let us know how it turns out!