Cherry chacha

 
Ingredients: 
2 packages of Graham crackers 
1 package of mini-marshmallows 
1 21-29-ounce can of cherry pie filling 
1 pint of whipping cream and 
1 stick of butter. 
 
Steps: 
1.  Finely crush two packages of Graham crackers.  The finer the better. 
2.  Whip up the whipping cream; add the mini-marshmallows and beat the mixture together until most of the marshmallow chunks are gone.  The entire mixture should be as creamy and fluffy as possible. 
3.  Melt one stick of butter and mix into the crushed Graham crackers. 
4.  Pour half of the graham cracker mixture into a 9-1/2 by 13 inch baking pan and spread so as to cover bottom of pan. 
5.  Pour half of the whipping cream/Marshmallow mixture over the Graham cracker already poured in. 
6.  Pour entire can of cherry pie filling over whipping cream/marshmallow mixture already in pan. 
7.  Pour remaining marshmallow/whipping cream mixture over pie filling. 
8.  Pour remaining Graham cracker mixture over previous layer. 
9.  Let chill overnight before serving. 
So, all these mixtures should be in layers in the order of the following from bottom to top: Graham cracker mixture, first half of marshmallow/whipping cream mixture, cherry pie filling, last half of marshmallow/whipping cream mixture, and Graham cracker mixture. 
For those of you who can see colors, putting all this into a glass pyracs casserole baking pan makes for beautiful, festive scene come serving time.  The layered colors of the golden brown, white, and red are distinguishable yet blend together where the layers meet each other.