Recipe: Pineapple Icebox Pie, Pineapple Mellow Pie, Angel Pie

Pineapple Icebox Pie

Crust:
20 graham crackers, rolled
1/4 c. melted butter
1 tsp. cinnamon

Filling:
30 marshmallows
1/2 c. milk
small can drained crushed pineapple
1 c. whipped cream
Cool Whip (optional)
nuts, chopped (optional)

Mix crust ingredients and form in pie tin. Melt marshmallows by setting pan in hot water. Add milk and pineapple. When mixture is cool, add 1 cup whipped cream. Pour into crust. Let stand in the refrigerator one hour or overnight. Cover with Cool Whip, then sprinkle with nuts if you want.

Pineapple Mellow Pie

1 graham cracker pie crust
32 large marshmallows
1 c. whipped cream
1 tsp. vanilla
1/4 tsp. salt
1 lb. 4 oz. can crushed pineapple, drained (reserve 1/2 c. juice)

Heat marshmallows in reserved juice over low heat, stirring constantly until marshmallows are melted. Cool thoroughly for 1/2 hour. Reserve 1/2 cup pineapple for garnish. Fold remaining pineapple, whipped cream, vanilla and salt into pie mixture. Pour into crust. Garnish with reserved pineapple. Refrigerate

Angel Pie

4 c. miniature marshmallows
1 c. milk
1 can crushed pineapple
1/2 c. chopped nuts
1 c. whipped cream
1 c. graham cracker crumbs

Heat milk and marshmallows until they are melted. Let cool, then add pineapple and nuts; fold in cream. Butter 8 x 12-inch dish and sprinkle sides, bottom with 1/2 cup graham crackers. Pour in pineapple mixture and top with remaining crumbs. Chill overnight.