Ingredients for Elsie's Cherry Delight Dessert
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
- Cherry Pie Filling
- 10 ounces mini marshmallows
- 1/2 cup milk
- 1 cup heavy whipping cream, cold
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How to Make Elsie's Cherry Delight Dessert
- Preheat your oven to 350°F (175°C).
- In a medium bowl, cream together the softened butter and graham cracker crumbs until well combined.
- Press ¾ of the graham cracker mixture firmly into the bottom of a 9-inch springform pan or a similar sized cake pan.
- Set aside the remaining crumbs for topping.
- In a medium saucepan over low heat, melt the marshmallows with the milk, stirring frequently until smooth and melted. Remove from heat.
- Let the marshmallow mixture cool slightly, then gently fold in the cold heavy whipping cream until soft peaks form.
- Spread half of the marshmallow cream over the graham cracker crust in the pan.
- Evenly spread the cherry (or blueberry) pie filling over the marshmallow cream layer.
- Top with the remaining marshmallow cream, spreading it evenly.
- Sprinkle the reserved graham cracker crumbs over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
50g
Fat
49g
Carbs
13g
