You are here

Fresh Cherry Cream Tart

Western.Chefs's picture
  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

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


Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2662 Calories from Fat 1093

% Daily Value*

Total Fat 124 g191.1%

Saturated Fat 76.4 g381.8%

Trans Fat 0 g

Cholesterol 421.6 mg140.5%

Sodium 2345.6 mg97.7%

Total Carbohydrates 384 g128.1%

Dietary Fiber 14.6 g58.3%

Sugars 264.7 g

Protein 30 g59.9%

Vitamin A 116.1% Vitamin C 112.2%

Calcium 66.9% Iron 37.7%

*Based on a 2000 Calorie diet

Fresh Cherry Cream Tart Recipe