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Fresh Cherry Cream Tart

Western.Chefs's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Miniature marshmallows 5 1⁄4 Ounce (1/2 Of A 10 1/2 Ounce Bag)
  Crisp rice cereal 2 1⁄2 Cup (40 tbs)
  Vanilla instant pudding and pie filling 3 3⁄4 Ounce (1 Package)
  Milk 1 1⁄4 Cup (20 tbs)
  Heavy cream/Whipping cream 1 Cup (16 tbs)
  Almond extract 1 Teaspoon
  Dark sweet cherries 1 1⁄2 Pound
Directions

1. In 2-quart saucepan over low heat, melt butter or margarine. Add marshmallows; heat, stirring frequently, until marshmallows melt. Remove saucepan from heat; stir in the cereal. With buttered hand, press mixture onto bottom and up side of greased 10-inch tart pan.
2. In large bowl, with mixer at high speed, beat pudding mix, milk, heavy cream, and almond extract 5 minutes or until stiff peaks form. Spoon mixture evenly into crust. Refrigerate.
3. Remove stems and pits from cherries; cut each cherry in half. Top cream filling with cherries. Refrigerate if not serving right away.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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