Chocolate Cherry Fluff Pie

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Gel-O! We mixed it up vintage-style with marshmallows and cream, adding bing cherries and a chocolate-laced chocolate cookie crust below. This pie is patterned after 1930s and 1940s marlows: desserts made by melting marshmallows in milk, cooling and whipping with cream.  This one’s for you, Dave!  (…and here’s our Lime Marlow, to try later!)

Makes 1, 8- or 9-inch pie

Crust Ingredients

  • 2 cups chocolate-wafer cookies (Nabiscos work fine)
  • 1/3 cup melted butter
  • 1/2 cup semi-sweet chocolate morsels

Cherry-Mallow-Cream Filling Ingredients

  • 25 large marshmallows
  • 1 cup milk
  • 1 3-oz pkg strawberry or cherry Jell-O
  • 2 cups cream
  • 1 cup frozen bing cherries, thawed & well-drained


  1. Crush chocolate wafer cookies with rolling pin and mix with melted butter. Press into pie plate. Melt chocolate morsels in microwave at 50% power. Drizzle melted chocolate over the cookie crumb crust. Put in refrigerator to harden.
  2. In a double boiler, melt marshmallows in milk, whisking to ensure all are melted. Remove from heat and briskly mix in gelatin, ensuring all crystals are melted and incorporated. Cool.
  3. While marshmallow/gelatin mixture cools, whip 2 liquid cups of cream.
  4. Fold whipped cream into mallow. Fold in well-drained cherries. Pour all into cooled cookie crust and refrigerate until firm. Serve pie slices topped with a little whipped cream, and a cherry.

2 thoughts on “Chocolate Cherry Fluff Pie

  1. This sounds like a fun dessert for the kids although I’m thinking its one that my friends will also like. Will definitely give it a go, And its so easy. You have set everything out in an easy to follow, easy to read manner. Have added this dessert to our pinterest board.

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