Ingredients:

• 1 can (21 ounces) cherry pie filling

• 1 can (20 ounces) crushed pineapple, drained

• 1 can (14 ounces) sweetened condensed milk

• 8 ounces whipped topping, thawed

• 1 cup mini marshmallows

• 1 (9-inch) graham cracker crust

Instructions:

1. In a large mixing bowl, combine the cherry pie filling and crushed pineapple (drained). Stir gently to mix.

2. Add the sweCherry Pineapple PieCherry Pineapple Pie
   
   etened condensed milk and mix until well combined.

3. Fold in the whipped topping until the mixture is smooth and creamy.

4. Gently stir in the mini marshmallows.

5. Pour the filling into the graham cracker crust, spreading evenly.

6. Refrigerate the pie for at least 3 hours or until set.

7. Serve chilled and enjoy!