Cherry Fluff Dessert
Ingredients:
- graham cracker crumbs - 1 1/2 c
- roasted and salted pistachios, finely ground - 1 c
- butter, melted - 1/2 c
- firmly packed light brown sugar - 1/4 c
- cherry pie filling - 21 ounce can
- crushed pineapple, drained - 16 ounce can
- sweetened condensed milk - 14 ounce can
- Cool Whip, thawed - 16 ounce container
Instructions:
In a bowl, combine crumbs, pistachios, butter and sugar. Press into a 13 x 9 inch baking pan. Bake in a preheated 325 degree oven for 8 minutes. Remove from oven; set aside to cool. In a bowl, stir together pie filling, pineapple and milk; fold in Cool Whip. Spread mixture evenly into cooled crust. Cover, place in freezer for 8 hours or overnight. Remove from freezer and place in refrigerator for 1 hour before serving. Garnish with maraschino cherries. Store, covered in refrigerator.
