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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I make this a lot. Very light dessert. Can also be frozen with a difference in the layering if you do so. I have 4 or 5 in the freezer over the summer and at Christmas for something easy when Company drops in for supper or just because we want a nice light dessert. Read more . It is a very light dessert. Ingredients:
crust |
1/4cup plus 2 tsp light butter |
2 cups graham wafer crumbs |
1/8 cup sugar |
filling |
2 cups whipping cream (96% fat free cool whip or whipped light nutri-whip) |
4 cups mini marshmallows |
1 19oz can cherry pie filling |
Directions:
1. Prepare graham crust (reserve 1/3 cup for topping set aside.)
2. Press into Square 8 x8 pan bake at 350* 10 minutes cool completely
3. Filling
4. Whip cream fold in marshmallows
5. On cooled crust spread 1/2 of the pie filling
6. Spread 1/2 whipped mixture over pie filling
7. Repeat layers
8. Sprinkle with reserved crumb mixture
9. If Freezing :
10. Spread whipped cream and marshmallows over crust first in a thin layer then do as above. If pie filling is on the crust when it thaws the crust becomes soggy and wet if you add a layer of the topping it keeps this from happening and it freezes beautifully.
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