1 ½ cups graham crackers crumbs
1/3 cup sugar
6 Tablespoons butter, melted
34 Regular Campfire Marshmallows
1/2 C. whole milk
1 1/2 C. heavy whipping cream
1 cup sweetened shredded coconut
10 maraschino cherries, drained and diced
1 ½ cups Mini Fruity Campfire Marshmallows
Rainbow Sprinkles
Prepare pie crust: In a large bowl, combine graham cracker crumbs and sugar. Add butter and stir until combined. Press into a 9-inch pie plate and refrigerate for at least one hour.
In a large saucepan, melt regular marshmallows and milk over low heat, stirring constantly until smooth. Remove pan from heat and set aside to cool to room temperature.
Using your electric mixer fitted with the whisk attachment, beat heavy cream on high speed until stiff peaks form. Using a rubber spatula, fold in marshmallow mixture until smooth and combined. Fold in coconut and chopped maraschino cherries.
Garnish pie with additional cherries, sprinkles, and mini fruit marshmallows.
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