Fruit Fluff

Lorie Woods


This is a family favorite. My Aunt Sayde made this recipe 40 years or more ago and it has become one of the desserts we fight over at birthday time. We take turns on who has it made for their birthday. I hope you enjoy it as much as our family has!!

pinch tips: How to Cream Butter & Sugar




marshmallows (reg)
1 c
1 1/4 c
1/2 c
brown sugar, firmly packed
1/4 tsp
1/2 c
1 c
whipped cream, unsweetened
1/4 tsp
almond extract
1 can(s)
pie filling (cherry or blueberry best)

Directions Step-By-Step

Melt 32-34 marshmallows with 1 cup milk in top of a double boiler over boiling water.Chill until completely cold and thickened(I stir occasionally)
Combine 1 1/4 cups of flour, 1/2 cup firmly packed brown sugar and 1/4 teaspoon salt. Cut in 1/2 cup butter until particals are fine. Place mixture into a 11x7 inch pan. Bake at 400 degrees for 10-12 minutes,stirring occasionally until golden brown.Remove about 1/2 cup mixture for topping. Press remainder of the mixture into bottom of pan. Cool completely.
Beat 1 cup whipping cream with 1/4 teaspoon almond extract until thick. Fold cooled marshmallow mixture into whipping cream.(Fold Manually, don't use mixer). Turn 2/3 of mixture over crumb layer. Spoon 1 can pie filling mixture over marshmallow layer. Top with remaining marshmallow mixture. Sprinkle reserved crumbs over top. Chill for at least 6 hours before serving.
Added note: Place your bowl and beaters in the freezer before whipping the whipping cream. It helps firm up the mixture!

About this Recipe

Course/Dish: Fruit Desserts