Download this recipe.
CRUST
1 1/2 cups vanilla wafers or graham cracker crumbs
2 tablespoons powdered sugar
1/3 cup margarine or butter, melted
FILLING
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup whipping cream, whipped
1 (21-ounce) can cherry pie filling
1/2 teaspoon almond extract
1. In medium bowl, combine all crust ingredients; blend well. Press in bottom of ungreased 13x9-inch pan; refrigerate while preparing filling.
2. In large bowl, beat cream cheese, 1 cup powdered sugar and vanilla until light and fluffy. Fold in marshmallows and whipped cream. Spread mixture over crust.
3. In small bowl, combine pie filling and almond extract. Carefully spread over cream layer. Refrigerate 3 hours or until firm. Store in refrigerator.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
