Cherry Squares: Butter, or spray
with a non-stick vegetable spray, a 9 inch (23
cm) square baking pan.
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.
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.
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Graham Cracker Crust:
2 cups (200 grams) graham
cracker crumbs or crushed digestive cookies
(you will need about 14 graham crackers)
tablespoon (15 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, melted
1 cup (240 ml)
cold heavy whipping cream (contains 35-40% butterfat)
1 tablespoon (15 grams) granulated white sugar
teaspoon pure vanilla extract
2 1/2 cups (170 grams) miniature marshmallows
(homemade or store bought)
1 - 21 ounce (595 grams) can cherry pie filling