Cran-Raspberry Pie

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.
INGREDIENTS
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
SERVINGS 6-8
CATEGORY Dessert
METHOD Chill
PREP 20 min.
TOTAL 20 min.
DIRECTIONS
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.
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
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