A handmade cherry pie filling and buttery graham cracker crust make Maraschino Cherry Pie full of cherry flavor.
– 1 ½cupsgraham cracker crumb – 3tablespoonswhite granulated sugar – 5tablespoonsunsalted buttermelted – 3ozpackage Cherry Jell-O – 2/3cupboiling water – 8ozCool Whipor homemade whipped cream – 1cupmascarpone cheeseroom temperature – 12ozMaraschino cherriesdrained
Ingredients
Mix all of the crust ingredients together until they are completely incorporated, and then press the mixture into a pie dish or springform pan that is 9 inches in diameter.
Utilizing either your hands or a measuring cup, make sure to press and pat down the sides and bottom of the container.
You have the option of placing it in the refrigerator for half an hour or the freezer for twenty minutes during the time period.
A total of nine cherries should be reserved for the top, and the remaining cherries should be sliced in half.
Jell-O and boiling water should be combined in a large bowl and stirred until combined.
Maintain stirring until the mixture has reached a temperature where it begins to thicken.
To achieve a creamy texture, beat the mascarpone in a medium bowl. Mix in the Cool Whip using a whisk.
In the following step, whisk in the Jell-O mixture, and then add the cherries that have been sliced.
After the crust has been formed, transfer the mixture to it and place it in the refrigerator for four to eight hours.
When it is time to serve, garnish the dish with whipped cream and the cherries that were set aside.
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