I’ve been on a real cherry-kick lately! Mmmm…. I love how bold, flavorful, and summery they are. You know what else I love? An easy dessert. And, THIS recipe for Cherries and Cream Dessert Squares is exactly that. I’ve been trying to condense my cookbook cupboard. It’s totally overflowing and the shelves are about to fall. It’s hard to get rid of any cookbooks without skimming through each one for potential great recipes. I had this honkin Pillsbury cookbook, taking up more than it’s fair share of space. And, luckily I found this little gem and several more in there, before I let it go. I changed the amounts on several things to suit me. Like, I love an extra thick graham cracker crust, so… more crust. My cherries weren’t spreading across the whole pan, so more cherries. My bag of marshmallows overflowed into the bowl, so extra marshmallows. Things like that, but all good things! Oh, and the cherry on top? These things require no baking. Suh-weet!
Cherries and Cream Dessert Squares
Cherries and Cream Dessert Squares (No-Bake!)
- 2 cups graham crackers crushed into crumbs
- 3 TBS powdered sugar
- 1/2 cup butter melted
- 1 - 8 oz. package cream cheese softened
- 1 cup powdered sugar
- 1 tsp. vanilla
- 3 cups mini marshmallows
- 1 cup whipping cream
- 1 - 30 oz. can cherry pie filling
- 1 tsp. almond extract
In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Mix well. Spread and press into 9x13 pan. Stick pan in refrigerator while preparing filling.
For filling, beat cream cheese, 1 cup of powdered sugar, and vanilla until fluffy.
Fold in (or slowly mix) marshmallows and whipping cream.
Spread mixture over chilled crust.
In small bowl, mix pie filling and almond extract.
Carefully spread on top of cream cheese filling.
Refrigerate for a few hours or until firm.