Ingredients for Marshmallow Fridge Tart
- 1 cup mini marshmallows
- Glace Cherries
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- Crushed Pineapple
- 1/4 cup lemon juice
- Graham Cracker Crumb Crust
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How to Make Marshmallow Fridge Tart
- In a medium bowl, whisk together 1 (14-ounce) can of sweetened condensed milk and 1/4 cup of lemon juice until smooth.
- Gently fold in 1 cup of mini marshmallows and 1/2 cup of maraschino cherries, reserving some for garnish.
- In a separate bowl, whip 2 cups of heavy cream until stiff peaks form. Add 1 teaspoon of vanilla extract and 1/2 cup of crushed pineapple (drained).
- Carefully fold the whipped cream mixture into the marshmallow and cherry mixture until just combined. Be gentle to avoid deflating the cream.
- Pour the mixture into a prepared 9-inch crumb crust (recipe below or use store-bought).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the tart to set completely.
- Garnish with reserved cherries and marshmallows before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
317g
Fat
74g
Carbs
32g
