Cheesecake Fruif Pie Recipe
Ingredients
| Gingersnap-Graham Crust | ||
| 2 cups tiny marshmallows or 20 large marshmallows | ||
| Milk | 2 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Package cream cheese | 1 3 Ounce, softened | |
| Vanilla | 1 Teaspoon | |
| Salt | 1 Dash | |
| Fruit cocktail | 1 17 Ounce, drained | |
Directions
Prepare Gingersnap-Graham Crust.
Press crumb mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake in 375° oven for 4 to 5 minutes or till browned.
Cool.
In heavy saucepan heat marshmallows and milk over low heat till marshmallows are melted, stirring frequently.
Cool about 10 minutes.
In mixer bowl beat sour cream, softened cream cheese, vanilla, and salt with electric mixer till smooth.
Stir in marshmallow mixture and drained fruit cocktail.
Turn into baked crumb crust.
Chill several hours or overnight till set.
Cover; chill to store.
Press crumb mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake in 375° oven for 4 to 5 minutes or till browned.
Cool.
In heavy saucepan heat marshmallows and milk over low heat till marshmallows are melted, stirring frequently.
Cool about 10 minutes.
In mixer bowl beat sour cream, softened cream cheese, vanilla, and salt with electric mixer till smooth.
Stir in marshmallow mixture and drained fruit cocktail.
Turn into baked crumb crust.
Chill several hours or overnight till set.
Cover; chill to store.
Chef
