3/4 cup butter, softened
1/3 cup white sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (10 ounce) can marshmallow creme (Madras)
1 cup white sugar
1 (16 ounce) can crushed pineapple with juice
1/2 cup milk
4 drops red food coloring
In a large bowl, cream together the butter, sugar, flour, soda, and salt . Mix in marshmallow creme. Stir in the crushed pineapple and milk. Beat until well blended.
Line a 9x13 inch pan with foil. Combine marshmallow creme, crushed pineapple, and white sugar; layer before filling. Refrigerate pie in refrigerator for 1 to 3 hours.
Fill pie with filling, then frost with red food coloring.