My favorite recipes are those that only require a few ingredients and only take a few minutes to make, yet still taste delicious. This is one of those. You can serve either refrigerated or frozen…either way it is delicious!
MY LATEST RECIPES
RASPBERRY MARSHMALLOW PIE
- 35 large marshmallows
- 1/2 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! Enjoy!
RASPBERRY MARSHMALLOW PIE
Prep Time
5 mins
Total Time
5 mins
You only need five minutes and five ingredients to whip up this fabulous raspberry pie!
Course: Dessert
Servings: 10 slices
Ingredients
- 35 large marshmallows
- 1/2 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!
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.