Ingredients
2 cans (8 ounces each) crushed pineapple
24 large marshmallows
2 cups whipped topping
1 graham cracker crust (9 inches)
maraschino cherries, optional
2 cans (8 ounces each) crushed pineapple
24 large marshmallows
2 cups whipped topping
1 graham cracker crust (9 inches)
maraschino cherries, optional
Directions
- Drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use.) Set the pineapple aside.
- In a large microwave-safe bowl, combine juice and marshmallows. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer or until mixture is smooth. Refrigerate for 30 minutes or until lightly thickened and cooled, stirring occasionally.
- Fold in whipped topping and pineapple. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Garnish with cherries if desired. Yield: 6-8 servings.
No comments:
Post a Comment