Leftover Fluff

Teresa Jacobson

By
@foundmyzen

This dessert was born out of throwing together what I had leftover in the cupboard. Now my family asks for it all the time. Unfortunately, I think I make it a little different every time. Plan ahead on this so you have time for it to chill. The longer it sits the better it gets!


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Comments:

Serves:

8

Prep:

30 Min

Method:

Refrigerate/Freeze

Ingredients

CHERRY PIE FILLING (MAKE IN ADVANCE AND REFRIGERATE)

12 oz
frozen pitted dark cherries
1/2 c
water, divided
1/4 c
sugar
1 Tbsp
cornstarch

FLUFF:

10 oz
butter cookies, roughly crushed
1
firm banana
12 oz
cool whip, thawed
1 oz
pkg. sugar-free, fat-free vanilla instant pudding mix
1 c
skim milk
1
batch of cherry pie filling, chilled

Directions Step-By-Step

1
Place cherries, 1/4 cup water and sugar in a small saucepan and cook over medium heat for about 10 minutes or until full rolling boil. In a small bowl, combine remaining 1/4 cup water and cornstarch; mix until smooth then pour into saucepan. Cook for about 2 minutes or until boiling and thickened. Remove from heat and cool. Refrigerate until ready to use.
2
Place butter cookies in a plastic ziploc and crush with your hands. You want rough pieces not pulverized crumbs.
3
In a large bowl, place enough crumbs to cover bottom of bowl nicely. Slice banana and place pieces on top of cookie pieces.
4
In a separate bowl, combine pudding mix and milk with beaters until it begins to thicken. Fold in half of the Cool Whip until blended. Spread half of this mixture over cookie pieces and banana slices in bowl.
5
Layer more cookie pieces (reserve a little to scatter on top.)Then spread on the remainder of the pudding mixture; pour cherry pie filling on top. cover with remaining Cool Whip and cookie pieces. Chill until ready to serve. This tastes better when its had a couple hours to chill.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids