Step 1
Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
Step 2
Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
Step 3
Combine remaining 1/2 cup water sugar corn syrup cherry gelatin and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling then reduce heat to medium-low. Cook without stirring until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C) about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
Step 4
Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand uncovered 8 hours to overnight.
Step 5
Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish lift out onto the cutting board and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares 11 rows by 7 rows.
Step 6
Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
Step 7
Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth about 1 minute. Stir in marshmallow cream mashed banana and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
Step 8
Preheat the oven to 350 degrees F (175 degrees C).
Step 9
Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
Step 9
Bake crust in the preheated oven until golden brown 15 to 20 minutes.