Ingredients:

  • 1 can (21 oz / 595 g) cherry pie filling
  • 1 cup (240 ml) sour cream
  • 1 cup (240 ml) whipped topping (like Cool Whip)
  • 1 cup (150 g) mini marshmallows
  • ½ cup (75 g) chopped walnuts or pecans (optional)
  • 1 cup (100 g) graham cracker crumbs
  • 4 tablespoons (56 g) unsalted butter, melted
  • 2 tablespoons (30 g) granulated sugar

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Mix until the crumbs are evenly moistened.
  2. Press mixture firmly into the bottom of a 9-inch pie dish to form an even crust.
  3. In a large bowl, combine cherry pie filling, sour cream, and whipped topping. Gently fold in mini marshmallows and nuts (if using) until evenly incorporated.
  4. Spread the cherry fluff mixture evenly over the crust in the pie dish. Smooth the top with a spatula.
  5. Cover the dish with plastic wrap or a lid. Refrigerate for at least 30 minutes to allow the flavors to meld and the dessert to set.
  6. Cut and serve chilled, garnishing with additional whipped topping or cherries if desired.