Submitted by: Alicia Reisenleiter
- 150g Scallywag biscuits
- 100g butter
- 200g pink marshmallows or white ones and use a tiny bit of pink/red food colouring
- 2/3 cup creamy evaporated milk
- 300ml thickened cream
- 1/2 cup glazed cherries
- whipped cream for serving
Mallow pie. Dessert with Marshmellow, glazed cherry, biscuit base.
Grease a pan (like you use for cheesecakes). Process Scallywag biscuits in blender until crumbled. Mix the biscuit crumbs and melted butted together until well combined. Press mix in base evenly. Refrigerate for 30 minutes to harden.
Combine marshmallows and evaporated milk in medium saucepan over medium heat and stir until all marshmallows are melted. (You can use white marshmallows and use a tiny bit of red food colouring). Transfer to a bowl and allow to cool.
Beat cream until soft and peaks form. Fold cream into cooled marshmallow ingredients. Sprinkle the biscuit base with glazed cherries (cut in half if preferred) then pour the marshmallow mix on top. Refrigerate for about 4-6 hours before serving to allow to set. Best prepared the day before. Top with whipped cream to serve.
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