This recipe is from an early 1970’s ladies club cookbook.
INGREDIENTS
9 inch graham cracker crust
25 large marshmallows
1/3 cup milk
1 cup heavy cream
6 peaches, peeled and cut up
DIRECTIONS
Fill crust with peaches.
Melt marshmallows with milk over low heat and allow to cool.
In the meantime, whip the heavy cream
Then combine the cooled marshmallow mix with the heavy cream
and pour over the peaches.
Refrigerate for 3 hours.
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