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1960 Gold Medal Flour Peanut Butter n' Jelly Cookies

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PEACHES AND MARSHMALLOW CREAM PIE

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.