Ingredients Jump to Instructions ↓

  1. 2 cans (8 ounces each ) crushed pineapple 24 large marshmallows 2 cups whipped topping 1 graham cracker crust (9 inches) maraschino cherries, optional

Instructions Jump to Ingredients ↑

  1. 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. Editor's Note: This recipe was tested in a 700-watt microwave.


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