Cherry Fluff Pie With Rice Krispie Crust No Bake Food

CHERRY PIE FLUFF

Steps:

• Preheat the oven to 350°F. Spread chopped nuts in a single layer on a cookie sheet. Toast for 6-8 minutes, then cool completely.
• In a mixing bowl, using a large spoon or spatula, mix together the cherry pie filling, drained pineapple, sweetened condensed milk and almond extract.
• Fold in 1 container plus 1/2 of whipped topping and toasted nuts by hand. Reserve remaining 1/2 container whipped topping and 1 Tbsp toasted nuts for garnishing. Cover and chill for 4 hours.
• Before serving garnish with reserved whipped topping, chopped nuts and maraschino cherries.

CHERRY PIE FLUFF (+VIDEO)

Steps:

• In a medium bowl, combine undrained crushed pineapple with dry cheesecake pudding mix.
• Stir well until combined.
• Stir in can of cherry pie filling.
• Then gently stir in whipped topping.

NO BAKE CHERRY DELIGHT

Steps:

• Have the pecan crust baked, cooled, and ready to go.
• In a large mixing bowl, mix the Dream Whip according to package directions, whisking the 2 small packets with the whole milk and vanilla extract.
• In a separate bowl, beat the cream cheese well with a mixer.
• Add the cream cheese and powdered sugar to the Dream Whip whipped cream, whisking the mixture 'til it's smooth and creamy.
• Spread the Dream Whip filling on top of the cooled crust in a 9×13 pan.
• Then top it all off with cherry pie filling.
• Cover and chill in the fridge for at least 4 hours, or overnight if possible, before serving.
• When it's ready to serve, you can top it off with a dollop of whipped cream or serve it as is. It's so delicious!

CHERRY FLUFF PIE WITH RICE KRISPIE CRUST (NO BAKE)

Steps:

• In 2-quart saucepan, cook margarine, corn syrup and chocolate morsels over low heat, stirring constantly, until smooth and blended. Remove from heat. Add rice krispies cereal. Stir until well coated. With back of spoon, press cereal mixture evenly in bottom and up side of 9-inch pie pan coated with cooking spray. Chill.
• Drain cherries, reserving liquid. Chop cherries. Set aside. Measure 1/2 cup cherry liquid, discarding remainder.
• In large mixing bowl, combine cherry liquid, milk and pudding mix with wire whip, mixing until smooth and combined. Fold in cherries and whipped topping. Spread in chilled crust. Chill 3 hours or over night before serving. Garnish with chocolate curls, if desired.

CHERRY FLUFF

Steps:

• Using a large mixing bowl, add the cherry pie filling and the drained crushed pineapple.
• Using a small mixing bowl, stir together sweetened condensed milk, vanilla and almond extract.
• Pour the sweetened condensed milk mixture over the cherry pie filling and the crushed pineapple.
• Add the thawed whipped topping and stir to completely combine.
• Fold in the 2 ½ cups mini-marshmallows and chopped pecans. Cover tightly and chill in the refrigerator for 2 hours.
• Just before serving, evenly sprinkle the ¼ cup mini-marshmallows and the maraschino cherries.

HOLLY LEAVES (NO BAKE)

Steps:

• In a double boiler, melt margarine.
• Add marshmallows a few at a time.
• Stir until marshmallows are completely melted.
• Add green food coloring and remove from heat.
• Stir in corn flakes gently.
• Drop by spoonful on waxed paper.
• Put 3 red hots on each spoonful to resemble holly berries.