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Marshmallow Crispy Lemon Pie

Marshmallow Crispy Lemon Pie

  • Prep

  • Ready In


A crispy, lemon crust is filled with lemon pudding, and garnished with fresh strawberry halves in this pretty and festive dessert.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet


  1. Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
  2. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
  3. Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.
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Just made this & it looks beautiful !!! (It's too early to cut or taste yet). I really enjoy lemon & I also like rice crispy squares. I'll edit this review after we have it for dessert. I'll add a spoonful of whipped cream & a strawberry half when I serve it. *We thought this was a wonderful dessert, sweet & tasty. Loved it, exactly as written!!!


I made this with a layer of cream cheese, powdered sugar, and sour cream between the rice crispies and the pudding. With that addition, I would give this five starts.


I love the concept of this dessert however, I felt the filling was not the appropriate consistency for the crust. Of couse, after my family was finished there were only crumbs remaining. In all fairness, I followed the recipe as written. Unfortunately, I will not prepare this again. I would use the filling part of this recipe for a lemon pie using regular pie crust or I would prepare the marshmallow crispy crust with a thicker more dense filling.