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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. Yield: 9 servings.
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