Cran-Raspberry Pie From Taste of Home's Simple & Delicious November/December 2007 issue Page: 61
Sweet raspberry gelatin tames the tartness of cranberries and pineapple in this holiday pie from Eddie Stott of Mt. Juliet, Tennessee. The fluffy marshmallow-flavored topping is simply amazing! Plan on having seconds.
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1 cup whole-berry cranberry sauce
1 can (8 ounces) unsweetened crushed pineapple, drained
1 graham cracker crust (9 inches)
2 cups miniature marshmallows
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
PREP 20 min.
TOTAL 20 min.
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and pineapple. Chill until partially set. Pour into crust. Refrigerate until set. Meanwhile, in a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted. Remove from the heat. Stir in vanilla. Transfer to a large bowl. Cover and let stand until cooled to room temperature. Whisk in a third of the whipped cream until smooth (mixture will be stringy at first). Fold in the remaining whipped cream. Spread over gelatin layer. Refrigerate until set. Yield: 6-8 servings.
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