I searched for “cherry fluffy” on Google and none of it was the genuine article. This is one of my favorite childhood desserts, along with several others that I just can’t get enough of (oatmeal cake, apple pudding, cherry cheesecake, etc.) I have to post this to share and to make sure that it is there for future generations. Not that future generations are likely to turn to my blog for recipe suggestions.
Cherry Fluffy
- Crust
- 1 1/2 C. flour
- 1/3 C. brown sugar, lightly packed
- 1/2 C. + 1 T. butter, room temperature
- 1/2 C. chopped walnuts
- Filling
- 1 C. milk
- 37 large marshmallows
- 1 pt. heavy cream
- 1 can cherry pie filling
- Mix the crust ingredients together with hands
- Spread in a 9×13 baking dish and bake for 15 minutes at 400°F
- After baking, crumble with a fork while it is still warm
- Save 3/4 C. for topping and press the rest back into the bottom of the 9×13 pan; packed, but not too firm
- Heat the milk and marshmallows until melted
- Set aside to cool, stirring occasionally
- Whip cream and fold into marshmallow mixture
- Spread half the mixture over the crust in the pan
- Add the cherry pie filling in a thin layer
- Top with the remaining marshmallow cream mixture and finish with the reserved crumbled crust
- Refrigerate overnight before serving
As a child, I remember this stuff going fast. But not everyone in my family *now* likes cherries. So sometimes we make half cherry fluffy and half chocolate fluffy, substituting chocolate pudding for cherry pie filling, and then adding grated chocolate as a garnish. That is pretty tasty too, but I still love the original.