Cherry Mallow Dessert Recipe
Cherry Mallow Dessert Recipe photo by Taste of Home

Cherry Mallow Dessert Recipe

Read Reviews
5 2 1
Publisher Photo
For a swift sweet treat, Carol Heppner spreads a homemade graham cracker crust with canned pie filling, then tops it with a fun marshmallow and whipped cream layer. "Try it with blueberry pie filling instead," recommends the Caronport, Saskatchewan cook.
TOTAL TIME: Prep: 25 + freezing
MAKES:9 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 + freezing
MAKES: 9 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1 can (21 ounces) cherry pie filling
  • 3 cups miniature marshmallows
  • 1 cup heavy whipping cream, whipped

Nutritional Facts

1 serving (1 piece) equals 339 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 183 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g protein.


  1. Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely.
  2. Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours. Yield: 9 servings.
Originally published as Cherry Mallow Dessert in Quick Cooking March/April 2003, p8

Reviews for Cherry Mallow Dessert

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 22, 2009

"The Quick Cooking book from which I got this recipe says nothing about freezing the dessert. I've made it numerous times, and used blueberry pie filling most of those times! -Lori in WI"

Reviewed Oct. 1, 2008

"The cooking method says "freezer" and under time is says 25 min prep + freezing, but in the directions it does not say anything about putting it in the freezer? Is it suppose to be frozen rather than refrigerated??"

Loading Image