INGREDIENTS
750ml Full Cream Milk
150g Instant Marshmallow Tart Powder
100g Mini Pink and White Marshmallows
225g Crushed Pineapple (1 tin 0.432g drained)

DIRECTIONS:
– Pour the Full Cream Milk into the mixing bowl.
– Then add the Instant Marshmallow Tart Powder.
– Using a balloon whisk on slow for 1 minute.
– Scrape the sides of the mixing bowl and whisk on fast for a further 2 minutes.
– Fold in the Marshmallows and the drained Crushed Pineapple.
– Pour or pipe the mixture in prepared pastry or biscuit shells.
– Decorate with Mini Marshmallows.
– Chill until ready to be served. (2 to 4 hours)