Things You'll Need:
- 1 cup powdered (confectioner's) sugar
- 1 8 oz. pkg. cream cheese
- 1 8 oz. container whipped topping, thawed
- 1 tsp. vanilla extract
- 1 9-inch graham cracker pie crust
- 1 16 oz. can cherry pie filling
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Step 1
Stir the chocolate-raspberry chips and milk together in a large microwave-proof bowl. Microwave on high for about a minute, or until mixture is smooth and creamy.
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Step 2
Add the mini-marshmallows and microwave on high for 30 seconds and stir. Repeat until the mini-marshmallows are melted.
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Step 3
Spread half of mixture in the graham cracker pie crust.
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Step 4
Allow the remaining mixture to cool for about an hour, and stir in the whipped topping. Spread carefully on top of the mixture that is already in the pie crust.
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Step 5
Cover and refrigerate for several hours, until firm. Top with additional whipped topping, if desired. This recipe makes 6 to 8 servings.
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Step 1
Mix the strawberry gelatin and water in a small microwave-proof bowl. Cook in the microwave on high for 1 ½ to 2 minutes.
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Step 2
Add the vanilla ice cream to the gelatin mixture and stir until melted.
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Step 3
Chill for 35 to 40 minutes, stirring twice.
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Step 4
Pour the mixture into the pie shell and chill until the pie is firm, about four hours.
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Step 5
Arrange the chocolate kisses in a heart shape on top of the pie and serve. Recipe makes 8 servings.
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Step 1
Mix the powdered sugar and cream cheese with an electric mixture until well blended.
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Step 2
Add the vanilla extract and mix until creamy, about two minutes.
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Step 3
Stir in the whipped topping.
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Step 4
Pour the mixture into the graham cracker pie crust and spread the cherry filling on top.
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Step 5
Refrigerate for one hour or more before serving. Recipe makes 8 servings.
