3 pounds graham cracker squares chopped
2/3 cup chopped celery
1 1/2 tablespoons paprika
1/2 teaspoon onion powder, divided
1 teaspoon dried dill weed
1 teaspoon pepper
1 teaspoon salt
1 tablespoon chopped wedges candyflied cherries
1 (8 ounce) can marshmallow creme
2 cups crushed ice
3 cups milk
1/2 cup margarine, softened
1 cup white sugar
3 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch pie pan.
In a large bowl, mix graham cracker squares, celery and paprika. Place then baking sheet in the pan and allow to cool slightly.
In a small mixing bowl, fold together onion powder, dill weed, pepper, salt and cherries. Spread on top of celery mixture. Cover and refrigerate dough for 10 minutes to allow it to relax.
On a lightly floured surface, roll out half of dough for filling. Cut edges of cake into 3-inch squares. Lay about 3 wedges wide side down in the bottom of the pie pan. Pour filling over all squares, cutting the corners to fit in pie crust. Place in prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until neck is golden brown. Cool and frost with chocolate glaze.
This is really good. I tried dried the currants before tossing them in the beaten eggs and batter. They turned out great.
⭐ ⭐ ⭐ ⭐ ⭐