cherry supreme
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| 2 cup | graham cracker crumbs |
| 1/3 cup | melted butter |
| 1 tsp | vanilla |
| 1 | 8oz package miniature marshmallows |
| 2 | 16oz cans cherry pie filling |
| 1/2 cup | chopped nuts |
| 4 Tbsp | brown sugar |
| 4 Tbsp | powdered sugar |
| 1 | 8oz carton cool whip, thawed |
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| blend crumbs, nuts, butter and brown sugar. put cracker crumb mixture |
| into bottom of 13x9x2" glass baking dish that you've sprayed lightly |
| with non-stick spray. make sure their packed down and pushed into |
| corners well. bake for 6 to 10 minutes in a preheated 475 degree oven |
| until lightly browned. remove from oven and cool completely. sitting |
| dish on rack helps it cool faster. |
| when crust is thoroughly cooled, mix cool whip, vanilla and powdered |
| sugar together. spread a layer on crumb base. push marshmallows into |
| cool whip layer. cover with the cherry pie filling. cover with |
| remaining cool whip mixture. sprinkle with more chopped nuts. after |
| dessert has set in fridge 30 minutes, lay a piece of plastic wrap |
| loosely over dessert. serves 8 to 10 |
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| (ID: 77247) Mirror: rec.food.recipes: Tue, Mar 30, 2004 |