This was a serious week at our house. We spent a lot of it discussing what we are going to do about our school situation. So after all that mental effort, I decided we all needed some fluff.
This is Cherry Marshmallow Fluff!
AuthorRetroRuth
Cherry Marshmallow Fluff - From Favorite Recipes of Home Economics Teachers, Dessert Edition, 1963
Tested Recipe!
[cooked-sharing]
For the base, thoroughly mix all ingredients. Pat into the bottom of a 9x13 pan and chill.
Drain cherries, reserving 1 1/2 cups cherry juice. Heat cherry juice, add gelatin and stir until dissolved. Place in refrigerator until partially set. Mix drained cherries, marshmallows, and nutmeats, let stand while gelatin is setting. Beat gelatin until frothy. Add cherry mixture. Whip the cream and fold into whipped gelatin and cherry mixture. Pour over base. Chill until set.
Ingredients
Directions
For the base, thoroughly mix all ingredients. Pat into the bottom of a 9x13 pan and chill.
Drain cherries, reserving 1 1/2 cups cherry juice. Heat cherry juice, add gelatin and stir until dissolved. Place in refrigerator until partially set. Mix drained cherries, marshmallows, and nutmeats, let stand while gelatin is setting. Beat gelatin until frothy. Add cherry mixture. Whip the cream and fold into whipped gelatin and cherry mixture. Pour over base. Chill until set.
Notes
Mini marshmallows are a big, big thing in our house. What you can’t see here is my kids sitting at the table, both with a bowl of mini marshmallows in front of them and stuffing their chipmunk cheeks.
Christmas in July!
This was a fun and different crust. Especially because I love brown sugar and could eat it by the spoonful. Honestly, eating morning oatmeal is just an excuse for me to eat brown sugar.
Whip it. Whip it good!
I’m always amazed by how much gelatin expands when you whip it.
I’m not sure if it was the ingredient combo or the heat, but this one took a long time to set. And even when it set it was pretty soft.
“Hold still! I’m trying to take a picture of you enjoying it!”
“Nope. I’m off to get more.”
“But you haven’t finished your first piece!”
“I’m going to eat this whole pan.”
The Verdict: Mandatory Seconds
From The Tasting Notes –
This was really good. Sweet, light, and refreshing. Good cherry flavor. The crust was fun, especially if you like brown sugar. I used fresh sour cherries in this, and it was still pretty sweet, so use sweet or sour cherries depending on what you like. Pretty much your traditional gelatin salad, which was a nice change for us.
This sounds really good, but I, personally, would leave out the nut meats. I love your pan with the etched glass design!
that looks good … one of the few jello recipes I’d think about eating from here
Just a question… is the crust necessary? cause it looks something you could just eat from a bowl ….
Sounds tasty. Is there actually 1 1/2 cups of juice in a 14 oz can of cherries?
I just opened your email and squealed, “Eeee! I LOVE that stuff!” To no one. Alone in my kitchen. At 12:54 AM. I see a grocery trip in the offing.
I think I’m gonna bake that crust into a giant oatmeal toffee cookie, first, though…
All kinds of YUM! I am also a fan of having oatmeal with my brown sugar (and butter, if I’m totally honest). That crust looks soooo good. I’m definitely going to have to try this — also with sour cherries and pecans, of course.
Glad Tom got a break. 😉
BTW, I grew up with and now have a very similar clock. They are the coolest!
Looks great, though I don’t eat gelatin!
God Bless you in your new school year and plans – this is a stressful one for many.
Enjoy the fluff & thank you for the recipes!
I tweaked this all over the place (some of it by accident). At first, I wasn’t sure about this very pink stuff, but it’s grown on me to the point that I’ve hidden the last of it in the back of the fridge so I won’t have to share. That’s not true. (But I would totally consider it if pushed). Thanks for this one–I will be making it again.