Serves: 8
Total Calories: 185
1. Chill small mixing bowl and beaters of electric mixer.
2. In custard cup stir together water and gelatin. Let stand for 5 minutes. Place cup in pan of simmering water and stir until gelatin dissolves. Transfer gelatin mixture to large mixing bowl.
3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Set aside.
4. Add marshmallow creme to gelatin mixture. Beat on medium speed of electric mixer until combined. Beat in peppermint extract, vanilla and food coloring. Fold whipped cream into marshmallow mixture. Spoon into crust.
5. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
This Pink Peppermint Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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