Cherries 'n cream squares
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Crust---- | ||
| 1½ | cup | Low-fat graham cracker crumbs |
| 2 | tablespoons | Powdered sugar |
| 3 | tablespoons | Margarine; melted -Filling---- |
| 8 | ounces | Fat-free cream cheese; softened |
| 1 | cup | Powdered sugar; sifted |
| 2 | teaspoons | Vanilla |
| 2 | cups | Miniature marshmallows |
| 1 | cup | Whipped topping --Topping---- |
| 21 | ounces | Cherry pie filling |
| ⅛ | teaspoon | Almond extract |
Directions
Preheat oven to 350. Prepare a 8 x 8 x 2" pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, 2 tablespoons powdered sugar, and margarine. Press into bottom of prepared pan. To prepare filling, combine cream cheese, remaining sugar, vanilla, marshmallows, and whipped topping. Spread into crust. Meanwhile, to prepare topping, combine cherry pie filling and almond extract. Spread over cream cheese layer. Refrigerate several hours or until firm.
Recipe by: The Pillsbury Cookbook Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 09, 1998