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Cherry Cream Cheese Squares


CRUST:
1 1/2 cups Vanilla Wafers or Graham Cracker Crumbs
2 tablespoons Powdered Sugar
1/3 cup Butter or Margarine, melted

FILLING:
1 8 oz. Cream Cheese, softened
1 cup Powdered Sugar
1 teaspoon Vanilla
2 cups Miniature Marshmallows
1 cup Whipping Cream, whipped
21 ounces Cherry Pie Filling
1/4 teaspoon Almond Extract

Serving Size : 16

In medium size bowl, combine all crust ingredients; blend well. Press in bottom of ungreased 13 x 9 inch pan and refrigerate. In large size bowl, beat cream cheese, 1 cup of powdered sugar, and vanilla until light and fluffy. Fold in marshmallows and whipped cream. Spread mixture into crust. In small size bowl, combine pie filling and almond extract. Spread over cream layer. Refrigerate several hours until firm.

NOTE:
These make great holiday treats by making individual tarts in muffin tins lined with paper liners. You will need to make a double batch of crust if you do this.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.