Cherry-Fluff Icebox Dessert
Prep Time:
20 mins
Total Time:
9 hrs 28 mins
Servings:
12 servings
Ingredients
-
1 1/2 cup graham-cracker crumbs
-
1 cup roasted and salted pistachios, finely ground
-
1/2 cup butter, melted
-
1/4 cup firmly packed light brown sugar
-
1 (21-ounce) can cherry pie filling
-
1 (16-ounce) can crushed pineapple, drained
-
1 (14-ounce) can sweetened condensed milk
-
1 (16-ounce) container frozen nondairy whipped topping, thawed
Garnish:
-
maraschino cherries
Directions
1.
Preheat oven to 325 degrees.
2.
In a medium bowl, combine crumbs, pistachios, butter, and sugar. Press into the bottom of a 13-x-9-x-2-inch baking dish.
3.
Bake for 8 minutes. Remove from oven and set aside to cool.
4.
In a large bowl, combine pie filling, pineapple, and milk, stirring to combine. Fold in whipped topping. Spoon mixture into prepared cooled crust. Cover tightly.
5.
Freeze for 8 hours, or overnight.
6.
Remove from freezer and refrigerate for 1 hour before serving.
7.
Garnish with maraschino cherries, if desired. Store, covered tightly, in refrigerator.
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