Zutaten für Creamy Raspberry Mallow Pie
- 1 (3 ounce) package raspberry gelatin powder
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 cup fresh raspberries
- 10 ounces (about 1 1/4 cups) mini marshmallows
- 2 cups whipped topping, divided
- 1 (9 inch) baked pie crust
- 2 tablespoons lemon juice
- a few drops red food coloring (optional)
- 1 cup fresh strawberries (optional substitute)
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Zubereitung von Creamy Raspberry Mallow Pie
- In a medium bowl, dissolve 1 (3 ounce) package raspberry gelatin powder in 1/2 cup boiling water.
- Stir in 1/2 cup cold water. Refrigerate until syrupy (approximately 30-45 minutes).
- In a saucepan, gently heat 1 cup fresh raspberries and 2 tablespoons of lemon juice over medium-low heat until raspberries soften.
- Remove from heat and stir in 10 ounces (about 1 1/4 cups) mini marshmallows until completely melted and smooth.
- Refrigerate until the mixture thickens slightly (about 15-20 minutes).
- Gently fold in 1 cup of whipped topping into the partially thickened raspberry marshmallow mixture.
- Pour the mixture into a 9-inch baked pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, top with remaining 1 cup of whipped topping.
- Add a few drops of red food coloring to the whipped topping; swirl gently for a marbled effect (optional).
- Optional: Substitute 1 cup fresh strawberries for the raspberries if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
106g
Fat
47g
Carbs
12g