Ingredients
2 cans (8 ounces each) crushed pineapple24 large marshmallows2 cups whipped topping1 graham cracker crust (9 inches)maraschino cherries, optional
Preparation
Drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use.) Set the pineapple aside.
In a large microwave-safe bowl, combine juice and marshmallows. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer or until mixture is smooth. Refrigerate for 30 minutes or until lightly thickened and cooled, stirring occasionally.
Fold in whipped topping and pineapple. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Garnish with cherries if desired.
