Save on Pinterest

Cherry Mallow Dessert

For a swift sweet treat, Carol Heppner spreads a homemade graham cracker crust with canned pie filling, then tops it with a fun marshmallow and whipped cream layer. "Try it with blueberry pie filling instead," recommends the Caronport, Saskatchewan cook.
  • Total Time
    Prep: 25 + freezing
  • Makes
    9 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1 can (21 ounces) cherry pie filling
  • 3 cups miniature marshmallows
  • 1 cup heavy whipping cream, whipped


  • Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely.
  • Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.
Nutrition Facts
1 piece: 339 calories, 18g fat (11g saturated fat), 54mg cholesterol, 183mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 2g protein.

Recommended Video


Click stars to rate
Average Rating:
  • misscoffeepot
    Jun 17, 2020

    Great dessert- simple to prep, simple on hand ingredients- really happy to find this one. Can prep ahead and have later to serve. Love the flavors

  • Classicrock
    Jul 22, 2009

    The Quick Cooking book from which I got this recipe says nothing about freezing the dessert. I've made it numerous times, and used blueberry pie filling most of those times! -Lori in WI

  • rjugau
    Oct 1, 2008

    The cooking method says "freezer" and under time is says 25 min prep + freezing, but in the directions it does not say anything about putting it in the freezer? Is it suppose to be frozen rather than refrigerated??