| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Valentine’s |
8 |
Servings |
INGREDIENTS
| 35 |
lg |
Marshmallows |
| 1/2 |
c |
Milk |
| 1 |
pk |
(10 oz.) frozen raspberries |
| 1 |
ct |
(8 oz.) frozen whipped topping, thawed |
| 1 |
|
Graham cracker crust (9") |
INSTRUCTIONS
In a large microwave-safe bowl, combine marshmallows and milk. Cook on high
for 1-2 minutes; stir until smooth. Stir in raspberries. Fold in the
whipped topping. Pour into crust. Refrigerate or freeze. Yield 6-8
servings. Note: This recipe was tested using a 700 watt microwave. Typed
by cjhartlin@msn.com Source: Taste of Home
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 28, 1998
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