Desserts:

Fruit Salad Pie

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Ingredients

18 graham crackers, rolled fine (reserve 1/2 cup for topping)
6 tablespoons butter, melted
1/2 pound marshmallows
1/2 cup milk
1/2 pint whipping cream
1 can (15 ounces) fruit cocktail, drained

Instructions

Reserve 1/2 cup cracker crumbs for topping. Mix together remaining graham crackers crumbs and butter. Press firmly in an 11x14-inch buttered pan. In double boiler, over low heat combine marshmallows and milk; stir until marshmallows are dissolved. Set aside to cool. Whip a half pint of whipping cream. Add to marshmallows mixture. Then fold in drained fruit cocktail. Pour mixture into crust; sprinkle with reserved cracker crumbs and place in refrigerator for 12 to 24 hours. Serves 8.

Yvonne Johannsen
Davenport