1 (3 oz.) pkg. raspberry gelatin
1 c. boiling water
1 (1 lb.) can whole cranberry sauce
1 c. crushed pineapple, drained
2 c. miniature marshmallows
1/4 c. sweet milk
1/2 tsp. vanilla
1 c. heavy cream, whipped
Green food coloring
1 (9-inch) chilled graham cracker crust

Dissolve gelatin in boiling water. Chill until slightly thick. Fold in cranberry sauce and pineapple. Pour into graham cracker crust and chill until firm.

In a double boiler, melt marshmallows and milk. Stir until smooth. Add vanilla and a few drops of the green food coloring. Chill until thick. Mix until well blended. Fold in whipped cream. Spread over pie filling. Chill pie until firm.