No Bake Raspberry Marshmallow Pie made with 5 ingredients in less than 5 minutes. This no bake dessert is so easy to make!
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! With this raspberry fluff pie on hand, you’ll always have the perfect summer dessert to share with others. It goes great with practically any occasion!
What is No Bake Raspberry Marshmallow Pie?
You’re going to love this simple and easy marshmallow pie recipe. This recipe is as easy to make as it is delicious to eat! This simple pie is made with a graham cracker crust. The filling is made with melted marshmallows, frozen raspberries, milk and Cool Whip. That’s it!
Raspberry Marshmallow Pie Ingredients
Marshmallows: You will need 35 large marshmallows to make this pie. A 10 ounce bag will usually have almost exactly this amount!
Milk: A half cup of milk will thin out the marshmallows a little bit. You can use any type of milk you have on hand.
Raspberries: You need a 10 ounce bag of frozen raspberries or you can freeze 10 ounces of fresh raspberries that you have frozen. Either way, it will turn out delicious.
Cool Whip: You will need an 8 ounce tub of thawed Cool Whip. You can use regular or lite Cool Whip, but just make sure it is thawed before folding into the mixture.
Graham Cracker Crust: Using a storebought graham cracker crust saves time but you could also use a homemade graham cracker crust or even a chocolate cookie crust for a change in flavor combination.
How to make Raspberry Marshmallow Pie
Add your marshmallows and milk to a large microwave-safe bowl.
Microwave in 30 second intervals, stirring in between each until the marshmallows have completely melted. This should take about 2 minutes in total.
Stir in the raspberries.
Fold in the whipped topping.
Pour the mixture into the graham cracker crust and place it in the fridge or in the freezer. I prefer the consistency when the pie is refrigerated, but it’s delicious frozen too!
It will take about a few hours (4 hours in the refrigerator or 2 hours in the freezer) to set up nicely but once done, slice and serve.
No Bake Raspberry Marshmallow Pie
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
Can I make this pie using mini marshmallows?
Yes, mini marshmallows work well too. Just because careful because the cooking time in the microwave won’t be as long as the cooking time for the larger marshmallows. 5 large marshmallows are equivalent to about 1/2 cup of mini marshmallows, so for this pie recipe you can use an entire 10 ounce sized bag of minis.
Is raspberry marshmallow pie dairy free?
Most graham cracker crusts do have dairy in them, but there are some non-dairy ones available. There are many recipes available so that you can make your own dairy free crust. Marshmallows are dairy free. Cool Whip does have some dairy, but you can use a dairy-free alternative like CocoWhip.
Can I make marshmallow pie gluten free?
Yes! Just use a gluten free graham cracker crust and you’re good to go! None of the other ingredients in this recipe should contain gluten but keep an eye on ingredient labels just to make sure there’s no cross-contamination.
CAN YOU REPLACE THE COOL WHIP?
Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
If you want to make whipped cream ahead of time, you can, but you have to stabilize it. To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.
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!
LOVE NO-BAKE PIE RECIPES? SO DO WE!
- Strawberry Ice Cream Pie
- Lemon Icebox Pie
- Caramel Chocolate Turtle Pie
- Easy Peach Pie
- Raspberry Ice Cream Pie
- Creamy Peach Pie
- Chocolate Chip Cookie Pie
- Pina Colada Pie
- Banana Split Pie
- No Bake Kool Aid Pie
No Bake Raspberry Marshmallow Pie made with 5 ingredients in less than 5 minutes. This no bake dessert is so easy to make!
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.