Cherries 'n' cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 26 | Chocolate sandwich cookies; Finely crushed | |
| ⅓ | cup | Sugar |
| ⅓ | cup | Butter or margarine; melted |
| 2 | cups | Heavy cream |
| 1 | can | Sweetened condensed milk |
| 1 | teaspoon | Vanilla extract |
| 1 | can | Cherry pie filling; (21oz) |
| ½ | cup | Slivered almonds; coarsely Chopped |
| ½ | cup | Miniature semi-sweet choc. Morsels |
Directions
JOLLY MDFD30E
In small bowl, combine cookie crumbs, sugar and butter; mix well. Press on bottom of a 9 x 13" baking pan. In a large mixing bowl, combine heavy cream, sweetened condensed milk and vanilla; mix well.
Refrigerate, covered 30 min. Beat with an elecric mixer on med. speed 2 to 3 min. or until soft peaks form. Do not overbeat. Gently fold in cherry filling, almonds and chocolate morsels. Spoon cherry mixture evenly over crumb crust. Cover, and freeze 6-8 hrs. or overnight. To serve, let stand at room temperature for 15 min. Cut into squares or bars. Garnish with additional cherry filling and mint leaves, if desired.
Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@...> on Jan 16, 1998