Cherry-fluff Icebox Dessert

Cherry-fluff Icebox Dessert
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Ingredients
  1. 1 1/2 cups graham-cracker crumbs
  2. 1 cup roasted and salted pistachios, finely ground
  3. 1/2 cup butter, melted
  4. 1/4 cup firmly packed light brown sugar
  5. 1 21 ounce can cherry pie filling
  6. 1 16 ounce can crushed pineapple, drained
  7. 1 14 ounce can sweetened condensed milk
  8. 1 16 ounce container frozen nondairy whipped topping, thawed
Garnish
  1. maraschino cherries
Instructions
  1. 1. Preheat oven to 325 degrees.
  2. 2. In a medium bowl, combine crumbs, pistachios, butter, and sugar. Press into the bottom of a 13-x-9-x-2-inch baking dish.
  3. 3.
  4. 4. Bake for 8 minutes. Remove from oven and set aside to cool.
  5. 5. In a large bowl, combine pie filling, pineapple, and milk, stirring to combine. Fold in whipped topping. Spoon mixture into prepared cooled crust. Cover tightly.
  6. 6. Freeze for 8 hours, or overnight.
  7. 7. Remove from freezer and refrigerate for 1 hour before serving.
  8. 8. Garnish with maraschino cherries, if desired. Store, covered tightly, in refrigerator.
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