- 32 large marshmallows or 3 cups miniature marshmallows
- 1 cup chilled whipping cream
- 1 teaspoon vanilla extract
- 1 (6-ounce) pre-made vanilla wafer or graham cracker crust
Combine marshmallows and cranberry sauce in a medium saucepan. Cook on medium-low heat, stirring constantly, just until marshmallows are melted. Remove from heat; cool 10 minutes. Refrigerate, stirring occasionally, about 1 hour or until mixture mounds slightly when dropped from a spoon.
Beat whipping cream and vanilla in a small mixing bowl until stiff peaks form. Stir cranberry mixture until blended; fold gently into whipped cream. Pour into crust. Chill until set, at least 5 hours. For a cool treat on a hot day, try freezing the Cranberry Mallow Pie until firm.
To serve, garnish slices with additional sweetened whipped cream, if desired.
Makes 6 servings.