- 3 ½ cups miniature marshmallows
- ¾ cup milk
- 1 cup whipping cream
- ½ teaspoon vanilla
- 1 baked 9-inch pastry shell, cooled
- 1 21-ounce can strawberry pie filling
Set aside ½ cup marshmallows; melt remaining marshmallows with milk over low heat, stirring constantly. Chill, without stirring, till partially set. Whip cream. Fold cream, vanilla and dash salt into marshmallow mixture.
Spoon half the mixture into pastry shell. Cover with pie filling, reserving ½ cup. Fold reserved marshmallows into remaining cream mixture; spread over strawberry layer. Garnish with reserved filling. I forgot to garnish the top. Chill thoroughly.