Recipe by Lorraine of AZ
The description of this recipe intrigued me so much I actually bought the recipe from a recipe want-ad in one of the cooking magazines about 30 years ago. The seller was Janis Lingenfelter of Nebraska and she called this a "keepsake recipe." This will remind you of the marshmallow thickened pies that are so popular in the summer. But this is not used as pie filling -- it is served in pretty dessert dishes. Kids like this really well, and they can help make it, too.
Top Review by Red Chef Mama
Ok, this was very good and we really liked it so I will say that first. The reason I am only giving it four stars is because I made it exactly how it was written and it was like soup. I had to put it in the freezer for almost an hour before it would get thick. Once it did set up though it was great, very sweet. I normally don't care for pudding but this had great texture and grape flavor. I will make this again, thank you!
Directions See How It's Made
- Heat the grape juice until hot but not boiling. You can do this in the microwave.
- Add the marshmallows and stir until blended and melted. Cool.
- When cool, add the whipped cream (Cool Whip works just as well) and fold in well. Set in refrigerator until time to serve.