Time 9h5m Yield 77 Number Of Ingredients 8 Steps:
Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar. Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften. Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn’t boil over; reduce heat if necessary. Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight. Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows. Toss marshmallows in a large bowl with remaining confectioners’ sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
Time 25m Yield 9 servings. Number Of Ingredients 5 Steps:
Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely., Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.
Time 55m Yield 10-12 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Grease a 13x9x2 inch baking pan. Prepare cake mix according to package directions. Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top. Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Time 40m Yield 1 cake, 12 serving(s) Number Of Ingredients 6 Steps:
Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside. Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F. Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter. Bake in a preheated 350°F oven 30 to 40 minutes. Top of cake will be bubbly and marshmallows will be sticky. Let cool before serving.
More about “cherry mallow dessert recipes”
Time 25m Yield 9 Number Of Ingredients 5 Steps:
Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool completely. Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.
