Pretty in Pink Pie

Pretty in Pink Pie


  • 1 (16-ounce) jar red maraschino cherries
  • 4 cups miniature marshmallows
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 (6-ounce) Graham cracker crust


  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

Recipe and photo used with permission from: National Cherry Growers Foundation

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