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Fresh Fruit Tart

Mormon.Cook's picture
  Butter/Margarine 2 Tablespoon
  Miniature marshmallows/20 regular marshmallows 2 Cup (32 tbs)
  Toasted rice cereal 2 1⁄2 Cup (40 tbs)
  Instant vanilla pudding mix 3 1⁄2 Ounce
  Milk 1 1⁄4 Cup (20 tbs)
  Whipping cream 1 Cup (16 tbs)
  Almond extract 1 Teaspoon
  Sweet cherries 1 1⁄2 Pound

In 2-quart saucepan over low heat, melt butter or margarine. Add marshmallows; heat until marshmallows is melted, stirring frequently. Remove from heat; stir in cereal until well mixed. With buttered hands, pat mixture into greased 10-inch tart pan or 9-inch pie pan. In a large bowl with mixer at high speed, beat pudding mix and milk, cream, and almond extract for 5 minutes or until stiff peaks form. Spoon mixture into cereal crust. Refrigerate. Remove pits from washed cherries. Gently press cherries into cream filling. Note: Sliced strawberries or peaches, raspberries, or other fresh fruit may be used. Sweeten, if desired.

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