Hawaiian Marshmallow Pie
Hawaiian Marshmallow Pie is an easy dinner. Made with 24 kraft jet-puffed marshmallows or 3 c. kraft miniature marshmallows, 2 cans (8 oz. each) crushed pineapple, drained, reserving 1/2 c. liquid, 2 c. thawed cool whip nondairy whipped topping and 1 prepared graham cracker crumb crust (6 oz.), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in large microwave safe bowl on High 2 to 2 1/2 minutes, or until smooth when stirred, stirring halfway through heating time. Refrigerate 30 minutes or until slightly thickened; mix until well blended.
Fold in pineapple and whipped topping.
Pour into crust. Refrigerate several hours or overnight.
Garnish with pineapple chunks and maraschino cherries.
Makes 6 servings.
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