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Pretty In Pink Pie

1 (16-ounce) jar red maraschino cherries
4 cups miniature marshmallows
1 (8-ounce) container frozen whipped topping, thawed
1 (6-ounce) graham cracker crust

1. Drain maraschino cherries, saving the juice. Put marshmallows and maraschino juice in a large saucepan; heat over low heat, stirring constantly, until marshmallows are melted and smooth. Let cool completely, stirring occasionally to prevent a skin forming on mixture.
2. Reserve 6 to 8 cherries for garnish; quarter remaining cherries. Fold 2 cups whipped topping and quartered cherries into marshmallow mixture; spread into graham cracker crust. Refrigerate at least 2 hours or until firm.
3. Garnish with reserved maraschino cherries and remaining whipped topping.

Makes 6 to 8 servings.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.