Recipe: STRAWBERRY, rasberry, MARSHMALLOW PIE

These could be adapted w/more berries:

STRAWBERRY MARSHMALLOW PIE

1 crust pie shell
1 pkg. frozen strawberries
(use no syrup)
1 pkg. strawberry jello
1 c. boiling water
16 large marshmallows
1/2 c. milk
1 c. whipped cream or Cool
Whip

Bake pie shell. Thaw and drain frozen strawberries.
Set aside. Combine strawberry jello with boiling water. Mix
until jello is completely dissolved. Add syrup from straw-
berries plus enough water to make 1 cup liquid. Mix well.
Chill until partially set. In a saucepan, combine marshmallows
and milk (cook over low heat and cool). Fold in whipped cream
or Cool Whip. Set aside; add drained, thawed strawberries to
partially set jello. Combine the strawberries-jello mixture to
the marshmallows-whipped cream mixture. Fold together and put
in your baked crust and chill until firm in refrigerator.

RASPBERRY MARSHMALLOW PIE

1 envelope unflavored gelatin
1/2 c. cold water
1 (10 oz.) pkg. frozen
raspberries, thawed
3/4 c. sugar
1 tsp. lemon juice
1 (8 oz.) pkg. Philadelphia
brand cream cheese
1/2 c. cream, whipped
2 c. miniature marshmallows
1 (9-inch) graham cracker pie
crust

Soften gelatin in cold water; stir over low heat until
dissolved. Cool. Crush berries; add sugar, lemon juice and
gelatin. Gradually add softened cream cheese, mixing until
well blended. Chill slightly. Fold in whipped cream and
marshmallows. Pour into crust. Chill.