Grandma Linda is a collector of vintage recipes. She enjoys sharing these recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com
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!
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