Strawberry Marshmallow Pie Food

STRAWBERRY MARSHMALLOW PIE

Steps:

• Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
• Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
• In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.

STRAWBERRY PIE I

Steps:

• In a saucepan, stir marshmallows with milk over low heat until marshmallows are dissolved.
• Stir strawberries into the melted marshmallows. In a medium bowl, whip cream until soft peaks form. Fold whipped cream into the marshmallow mixture.
• Spoon filling into pie shell, and refrigerate for 4 to 6 hours. Serve cold.

EASY MARSHMALLOW PIE

Steps:

• Combine 1½ cups of graham cracker crumbs, sugar and butter.
• Press into the bottom and sides of a buttered 9-inch pie pan. Place in refrigerator to chill.
• Beat whipping cream with an electric mixer until soft peaks form.
• Melt marshmallows in the pan over low heat with milk.
• Let cool, then mix in whipped cream.
• Spoon into pie crust and top with remaining graham cracker crumbs.
• Let cool in refrigerator for at least 4 hours or until set.
• Garnish, with fresh strawberries if desired.

MARSHMALLOW RASPBERRY PIE

Steps:

• Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.

EASY STRAWBERRY MARSHMALLOW PIE

Steps:

• Thaw the Cool Whip and then wash and dry strawberries thoroughly.

STRAWBERRY MARSHMALLOW PIE

Steps:

• Place one crust into a pie dish. Take the second pie crust and use a cookie cutter to make cut-outs for the top of the finished pie. (Ms. Gaddie used star shapes.) Sprinkle the cut-outs with sparkling sugar (colored sugar available with cake decorating supplies). Bake the pie crust in the dish and the cut-outs according to package directions.
• Slice the strawberries and fold in a mixing bowl with the strawberry glaze. (It looked like her berries were halved.).
• In another large mixing bowl, whip the cream cheese with an electric mixer, until light and fluffy. Stir in the marshmallow creme.
• Put 1/3 of the cream cheese mixture in the bottom of the baked, cooled pie crust. Reserve 1 cup of the glazed strawberries for topping the pie. Spread the remaining strawberries on top of the cream cheese layer. Follow with the rest of the cream cheese mixture. Put the reserved cup of strawberries in the middle, and place the baked cut-outs around the strawberries on the top of the pie.
• Store in the refrigerator.

26 EASY MARSHMALLOW RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a marshmallow treat in 30 minutes or less!

STRAWBERRY FLUFF PIE

Steps:

• In a medium saucepan over medium-high heat, bring 1/2 cup water to a boil. Add in the jello and sugar, stir until dissolved completely.
• Pour the jello mixture into a shallow dish (so it spreads out and cools faster). Refrigerate the jello for 20 to 25 minutes until it begins to cool and thicken to a syrup-like consistency.
• Place the Cool Whip into a large mixing bowl. Pour in the cooled jello and mix to combine.
• Pour in the strawberries and marshmallows. Fold them into the Cool Whip.
• Pour the pie filling into your prepared crust. Use a spoon or rubber spatula to smooth the filling into an even layer. (When I used a store-bought crust I had more filling than the pie shell could hold. We put the rest of the filling in a Tupperware and popped it in the fridge for dessert another night.)
• Cover the pie with plastic wrap and place in the fridge for at least 2 hours to set the filling, or until ready to serve. (If your filling isn't setting as quickly as you need, you can pop the pie in the freezer for 30 minutes to 1 hour.)
• When you're ready to serve the pie, remove the plastic wrap and decorate the edges of the pie with whipped cream. I like to put a dollop of whipped cream in the center and put a whole strawberry on top.

STRAWBERRY MARSHMALLOW PIE (SUGAR-FREE, OR NOT)

Steps:

• 1. Dissolve a 3 ounce package of gelatin in one cup of boiling water. For your needs and likes, choose to use gelatin sweetened with sugar, or sugar-free (sweetened with Splenda or other artificial sweetener.)
• 2. Add 10 ounce of frozen strawberries or a combination of fresh and frozen. You can use sweetened or unsweetened. If you use fresh strawberries, don't sweeten. Stir well until the strawberries separate (if frozen) and gelatin mixture thickens.
• 3. Fold in 2 cups of mini marshmallows. NOTE: If a diabetic, you may need to do an exchange for the marshmallows. If using the sugar-free gelatin, they are the only ingredient that contains sugar (and there would be a smidgen in the cookie crust.) If you didn't want to use a bought crust that contains sugar -you can easily make your own crust without any sugar or sweetener. You be the judge on what you can and can't have.
• 4. Fold in 1 cup of whipped heavy (whipping) cream.
• 5. Pour into a 9-inch cookie crust -graham or chocolate cookie.
• 6. Decorate with sliced fresh strawberries, if desired. Chill until firm.
• 7. Enjoy a slice of strawberry marshmallow pie! Yummy! Yummy!

STRAWBERRY CHEESE PIE

Steps:

• Mix strawberries and marshmallows in a large sauce pan, cook over low heat, stirring until marshmallows are melted.
• Combine sour cream, cream cheese, vanilla and salt, beat with a electric mixer until smooth.
• Add marshmallows mixture, mix well.
• Pour into prepared crust (careful it will spill over) chill for 4 hours.
• Top with whipped topping before serving.

MARSHMALLOW PIE

Steps:

• Add marshmallows and milk to a saucepan over low heat. Stir constantly until the marshmallows are melted. Let cool while you prepare the rest of the recipe.
• Beat whipping cream with an electric mixer until soft peaks form. Fold into marshmallow mixture.
• In a bowl, mix together graham cracker crumbs, chocolate and butter. Press 1/2 of mixture into the bottom of a 9-inch pie pan.
• Spread marshmallow mixture into pie pan. Top with remaining graham cracker crumbs mixture.
• Chill in the fridge for 8 hours or overnight.