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Pretty in Pink Pie

Pretty in Pink Pie

Recipe Ingredients

Method

  1. Drain maraschino cherries, saving the juice.
  2. Put marshmallows and maraschino juice in a large saucepan; heat over low heat, stirring constantly, until marshmallows are melted and smooth.
  3. Let cool completely, stirring occasionally to prevent a skin forming on mixture.
  4. Reserve 6 to 8 cherries for garnish; quarter remaining cherries.
  5. Fold 2 cups whipped topping and quartered cherries into marshmallow mixture; spread into Graham cracker crust.
  6. Refrigerate for at least 2 hours or until firm.
  7. Garnish with reserved maraschino cherries and remaining whipped topping.

Yield: 6 to 8 servings

Reprinted with permission from the National Cherry Growers Foundation.


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