Question ID: 1000-5164-0-1-4-5

Recipe Description

Ingredientsone graham cracker crust (mine was store bought, and eight-inches round)one can sweetened condensed milkone can (20-oz) crushed pineapple, well drainedsix tablespoons (6-tbls) freshly squeezed lemon juice (from two (2) lemons)three and a half cups (3-1/2) cups rainbow colored miniature marshmallowsone cup whipped topping (Cool Whip) for the recipe and additional if you decorate (or garnish) the pie with toppingoptional: colored sprinkles (ours are supposed to be for ice cream) for garnishUtensils Usedbowl, whisk, rounded spatula, measuring cups, measuring spoons, plastic juicer with seed strainer (shown in a photo), and a fine mesh strainer (to drain the pineapple)to decorate the pie on the edge, I used wax paper and a seal-able plastic bagperTime Requiredpreparation - 10 minuteschilling - 4-hours

My children helped me whip up this pie and the first task I had them do was help juice the lemons after I cut them in half.I strained the seeds out with the second strainer into a separate bowl before adding it to the condensed milk in the next step.

Add six (6) tablespoons of your fresh lemon juice to the one can of sweetened condensed milk.Whisk the mixture until well blended.

I used a small mesh strainer to drain the canned crushed pineapple. One of the picture shows a spoon that I used to press the pineapple so I could removed as much pineapple juice as possible, before adding it to the sweetened condensed milk/lemon juice mixture from the previous step.Fold the well drained pineapple into the mix.

Measure the marshmallows and fold them into the mixture.

Fold the one (1) cup whipped topping to the pie filling mixture.

Add the pie filling mixture to the pie crust. We used the back of the rounded spatula to smooth out the top.Let the pie chill in the refrigerator for at least 4-hours. We left it there overnight.

I chose to garnish the edge of the pie with remaining whipped topping.On a piece of wax paper, I traced the bottom circle of the pie pan using a dry erase marker.I cut the circle out with a pair of scissors, and placed it on top of the marshmallow pie filling.I placed about a cup of whipped topping into a re-closable plastic bag and snipped the end off one of the corners.Moving the pie as I squished the whipped topping out of the bag, I created a fluffy garnish around the edge of the pie, leaving the wax paper in place.

Leaving the wax paper in place on top of the pie, I sprinkled the rainbow colored sprinkles around the edge of the whipped topping garnish, until satisfied with the look.You can see that the wax paper stops the sprinkles from getting on top of the filling.Before serving, slowly pull off the wax paper starting at one end, moving the sprinkles to one side as you pull the wax paper circle from one end to the other.I hope you take a photo of your creation! I would love to know if you try it.Thanks for looking!Original recipe from this pin:No Bake Rainbow Pie