Marshmallow Cheescake

This is a recipe that has been going around Facebook for several weeks now and I’ve finally had the chance to give it a try.  Although I tweaked it a bit to suit my taste, I think it came out wonderful!  This recipe makes 2 pies, so you can try it with different pie filling flavors.  Be advised that it has to be made several hours in advance to allow it time to set up.

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2 Graham Cracker Pie Crusts
1 (10 oz. pkg.) Mini Marshmallows
1/4 cup Butter
1 (16 oz. container) Sour Cream
1 (8 oz. pkg.) Cream cheese, softened
1/4 – 1/2 cup Powdered Sugar, depending on desired sweetness
1 1/2 tsp. Vanilla paste or Extract
2 canned Pie Filling, enough for 2 pies

Begin by melting the butter in a non stick pot.  Once the butter is melted, add in your bag of mini marshmallows.  Stir and allow the marshmallows to melt completely.

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In the meantime, while the marshmallows are slowly melting; combine together the sour cream, softened cream cheese, and vanilla paste or extract together in a large bowl.  Beat it until smooth and well incorporated.

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Once your marshmallows are completely melted, add it to the cream cheese mixture right away.  Continue to mix well until thoroughly combined.

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Now add in your powdered sugar and continue to mix to combine well.

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Pour the filling mixture evenly into each of the graham cracker crusts.  Cover and place them into the refrigerator for a minimum of 6 hours, but preferably overnight.  This will give the pies a chance to set up.

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Once the pies have completely set up; top them with your favorite canned or homemade pie filling.

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Cover once again and place them into the refrigerator until ready to serve!  ENJOY!

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