Mallow Nana Pie Recipes

Steps:

• Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
• Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
• Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
• When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
• Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.

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.

Steps:

• In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in marshmallows and COOL WHIP.
• Place banana slices in crust; cover with pudding mixture.
• Refrigerate 1 hour or until firm.

Steps:

• Microwave marshmallows and reserved pineapple liquid in large microwaveable bowl on HIGH 2 to 3 min. or until marshmallows are completely melted and mixture is well blended, stirring after each minute.
• Refrigerate 30 min. or until slightly thickened; stir until blended. Gently stir in pineapple and COOL WHIP; pour into crust.
• Refrigerate 3 hours or until firm.

Steps:

• Pour milk into large bowl.
• Add pudding mix and beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Add marshmallows and Cool Whip.
• Stir gently until well blended.
• Place banana slices in bottom of crust.
• Cover with pudding mixture.
• Refrigerate at least 1 hour.

Steps:

• Place marshmallows and milk in a heavy sauce pan, cook over low heat until marshmallows melt.
• Stir in chocolate until melted, remove from heat and cool.
• Peel and slice bananas 1/4 inch thick, arrange over the baked crust.
• Fold whipped topping into the cooled chocolate mixture.
• Spread evenly over bananas and chill 2 hours.

Steps:

• 1. First beat the pudding mix & milk in a large bowl for about 2 mins. Let stand for about 5 mins. Then stir in the marshmallows & COOL WHIP.
• 2. Next place the banana slices in the crust & cover with the pudding mixture.
• 3. Then refrigerate for about 1 hour.