 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
this light dessert from Shirley Dierolf of Stroudsburg, Pennsylvania is a perfect ending to a meal. The original recipe from Mom called for sliced peaches, which are alos good, she says. I have used fresh raspberries, too. Ingredients:
20 large marshmallows |
1/4 cup milk |
4 cups fresh blueberries, divided |
1 carton (8 ounces) frozen whipped topping, thawed |
1 pastry shell (9 inches), baked |
Directions:
1. In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times.
2. Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping. Yield: 8 servings.
|
|