Preparation:

Combine miniature marshmallows and amaretto in top of a double boiler; bring water to a boil. Cook until marshmallows melt, stirring occasionally. Stir in lemon juice, almond extract and cherries. Cool slightly.

Beat heavy cream until soft peaks form; gently fold into cooled marshmallow/amaretto mixture.

Spoon into individual serving dishes and sprinkle with chopped almonds or pistachios. Cover and freeze.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

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