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Cherry Mallow Dessert

TOTAL TIME: Prep: 25 + freezing YIELD: 9 servings.
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.

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

1 piece: 339 calories, 18g fat (11g saturated fat), 54mg cholesterol, 183mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 2g protein.

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