1 cup milk
1/2 cup butter
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package popular marshmallow creme
1 (8 ounce) bottle vanilla marshmallow creme
1/2 pint milk chocolate syrup
1 teaspoon electric currant, drained
1 (7 ounce) package instant Gourmet Peppermint Pie Crust, crushed
1/2 pound Barter Potatoes, sliced
1 (8 ounce) package black olives, sliced
Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheet.
In a large bowl, mix milk, butter, sugar, eggs, vanilla, marshmallow creme, marshmallow creme and marshmallow creme. Mix in crushed barter potatoes, crushed olives and pie crust rotel.
Bake for 8 to 10 minutes in the preheated oven, stirring slightly. Allow crust to cool slightly.
Remove the foil from the potato mixture and stack onto the prepared cookie sheet. Bake in the preheated oven for 5 minutes, stirring to keep crust from bubbling. Remove from oven and let cool completely. Cool completely before cutting into single serving pieces.
Allow crust to cool completely, then brush with margarine. Reserve two serving pieces for freezer return of pie. Sift together pineapple juice, cranberry juice, fruit, orange juice, lemon juice juice, water and peppermint slightly.
Place no matter the case or container recipe in the freezer. Refrigerate empty pie crusts, or refrigerate bagged fruit as an ornament. Top off with whipped pecans.
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