Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
baking history


Join Our New  Recipes & Videos Email List

Cherry Squares Recipe & Video

Printer Friendly Page

Cherry Squares take us back in time - back to the 1960s. As a child these Cherry Squares were one of my favorite desserts. I just loved the sweet and grainy graham cracker crust, the soft and creamy marshmallow filling and the juicy sweet 'canned' red cherries. Now you may say "why use canned cherries when fresh are so much better"? The answer lies in the fact that this recipe comes from a time when instant foods were quite new and popular. Cake mixes, canned fruits, and instant puddings were welcomed by some who didn't want to spend hours preparing desserts from scratch. Instant foods allowed them to get in and out of the kitchen quickly. My mother seemed to embrace both her and her mother's generation. On the one hand she would make her own bread and bake us cookies from scratch. On the other hand, she would sometimes make cakes using boxed mixes and make desserts such as these Cherry Squares that would combine both homemade with instant.      

Today I still make Cherry Squares the same way as my mother, although sometimes I like to replace 1/2 cup (120 ml) of the graham cracker crumbs with crushed gingersnap cookies. And if I am ambitious I will substitute homemade marshmallows for the packaged variety. But I still love how these squares taste and how they bring back fond memories.

So, what is Cherry Pie Filling? It is a canned mixture of sweet red pitted cherries packed in sweetened water and thickened with cornstarch (corn flour). This recipe uses a 21 ounce (595 grams) can. But don't feel you have to use cherry pie filling. I often top the squares with a medley of fresh berries, or fruit sauces (strawberry, raspberry, or blueberry), or even a delicious chocolate sauce.

Related Recipes You May Like

No Bake Cheesecake

Cheesecake (New York)

Cheesecakes (Individual)

Cheesecake Squares

 Shortbread Tarts with Cream & Fruit

Berry Parfaits

Cherry Squares: Butter, or spray with a non-stick vegetable spray, a 9 inch (23 cm) square baking pan.

Graham Cracker Crust: In a medium-sized bowl combine the graham cracker crumbs, sugar, and melted butter. Remove about 2/3 cup (80 grams) of the crumbs, cover, and set aside to be used as a garnish. Press the remaining crumb mixture evenly over the bottom of the prepared pan. Cover with plastic wrap and place in the refrigerator to firm up while you make the filling.

Marshmallow Filling: Place your mixing bowl and wire whisk in the freezer for about 15 minutes. Then put the cold cream, sugar, and vanilla extract in the cold bowl and beat until soft peaks form. Fold in the miniature marshmallows. Pour the filling over the graham cracker base and smooth the top. Cover and place in the refrigerator for three to four hours, or even overnight. To serve, use a sharp knife and cut into squares. Place a large dollop of cherry pie filling on each square and sprinkle with some of the remaining graham cracker crumbs. Leftovers can be covered and stored in the refrigerator for three to four days.

Makes about 16 - 2 inch (5 cm) squares. Preparation time 45 minutes.

View comments on this recipe on YouTube

Graham Cracker Crust:

2 cups (200 grams) graham cracker crumbs or crushed digestive cookies (you will need about 14 graham crackers)

1 tablespoon (15 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, melted

Marshmallow Filling:

1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)

1 tablespoon (15 grams) granulated white sugar

3/4 teaspoon pure vanilla extract

2 1/2 cups (170 grams) miniature marshmallows (homemade or store bought)

Cherry Topping:

1 - 21 ounce (595 grams) can cherry pie filling




New Videos



Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC