I'm old enough to remember the days of old when people got together in homes or organizations where we had potlucks, where there always seemed like the one or two families that would bring that delicious fruit parfait salad with the little rainbow marshmallows.
Those were the days before snapchat and skype, where if you wanted to see one of your friends, you could invite yourself over or you had an open invitation to come over any-time-you-wanted. Every mom I knew had a bag of rainbow marshmallows in the pantry, and a container of whipped topping (I call it Cool Whip) just in case company came over and they had to throw together a dessert in a matter of a couple minutes with those sugary little soft morsels of joy.
<Insert big sigh.>
This is a version of that fruity flavored, sweet-salad goodness in a graham cracker pie crust.
I hope it brings back a nostalgic feeling for you and possibly memories of some precious, certainly less-plugged in times that I personally crave on occasion. That's how I would describe eating a slice of this pie made me feel.
one graham cracker crust (mine was store bought, and eight-inches round)
one can sweetened condensed milk
one can (20-oz) crushed pineapple, well drained
six tablespoons (6-tbls) freshly squeezed lemon juice (from two (2) lemons)
three and a half cups (3-1/2) cups rainbow colored miniature marshmallows
one cup whipped topping (Cool Whip) for the recipe and additional if you decorate (or garnish) the pie with topping
optional: colored sprinkles (ours are supposed to be for ice cream) for garnish
bowl, whisk, rounded spatula, measuring cups, measuring spoons, plastic juicer with seed strainer (shown in a photo), and a fine mesh strainer (to drain the pineapple)
to decorate the pie on the edge, I used wax paper and a seal-able plastic bagper
preparation - 10 minutes
chilling - 4-hours