DessertsYummy Recipe for a Hoosier Prize-Winning Persimmon Pecan Surprise
As a youngster and teenager, one of the best things about the Fall season in Indiana was the abundance of persimmons.÷ There were festivals and recipe contests and fun for all.÷ My relatives who still live there are still enjoying the traditions of "Persimmon Season."÷ And when we can get our hands on some persimmon pulp, we still enjoy the puddings and desserts.÷ This recipe is one of Indiana"s Prize-Winning Persimmon recipes.÷ If you enjoy persimmons, you will love this layered Persimmon Pecan Dessert.
PRIZE-WINNING PERSIMMON PECAN SURPRISE
This is another Indiana persimmon recipe.
1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans
Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.
1 cup persimmon pulp
1/4 cup powdered sugar
Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.
1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar
Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.
1 small jar of maraschino cherries
Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.
Spread the remaining persimmon pulp mixture over the cherries.
1 small carton frozen whipped topping, thawed.
Spread the thawed whipped topping over the chopped cherries.
Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.
Enjoy!