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Friday, September 24, 2010

Cherry Fluff Icebox Dessert

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]A macro photo of a Maraschino cherry, taken wi...[/caption]


1 1/2 cup   graham-cracker crumbs

1 cup   roasted and salted pistachios, finely ground

1/2 cup   butter, melted

1/4 cup   firmly packed light brown sugar

1 (21-ounce)   can cherry pie filling

1 (16-ounce)   can crushed pineapple, drained

1 (14-ounce)   can sweetened condensed milk

1 (16-ounce)   container frozen nondairy whipped topping, thawed


  maraschino cherries


1. Preheat oven to 325 degrees.

2. In a medium bowl, combine crumbs, pistachios, butter, and sugar. Press into the bottom of a 13-x-9-x-2-inch baking dish.

3. Bake for 8 minutes. Remove from oven and set aside to cool.

4. In a large bowl, combine pie filling, pineapple, and milk, stirring to combine. Fold in whipped topping. Spoon mixture into prepared cooled crust. Cover tightly.

5. Freeze for 8 hours, or overnight.

6. Remove from freezer and refrigerate for 1 hour before serving.

7. Garnish with maraschino cherries, if desired. Store, covered tightly, in refrigerator.

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