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CHERRY SUPREME (dairy or pareve)

2 cups graham cracker crumbs
1/3 cup melted butter or margarine
1 teaspoon vanilla
1 8-oz. package miniature kosher marshmallows
2 16-oz cans cherry pie filling 1/2 cup chopped nuts
4 tablespoon brown sugar
4 tablespoon powdered sugar
1 8-oz. carton frozen whipped topping, thawed
2 tablespoons chopped nuts

Preheat oven to 475. In a bowl combine the graham cracker crumbs, nuts, butter and brown sugar. Put cracker crumb mixture into bottom of 13x9x2” glass baking dish that you’ve sprayed lightly with non-stick spray. Make sure their packed down and pushed into corners well. Bake for 6 to 10 minutes in a preheated oven until lightly browned. Remove the crust from the oven and cool completely. .In a bowl combine the whipped topping, vanilla and powdered sugar together. Spread the topping layer on the crust. Push the marshmallows into the topping layer. Cover the marshmallows with the cherry pie filling. Cover the filling with the remaining topping mixture. Sprinkle the top with the 2 tablespoons of chopped nuts and refrigerate. After the dessert has set in fridge 30 minutes, lay a piece of plastic wrap loosely over dessert and let set for at least 2 hours.