Cherry Delight
A no bake dessert with a buttery graham cracker crust, sweet cream cheese and Cool Whip filling, and cherry pie topping. Fifteen minutes of work, then the fridge takes over.
Servings: 9 servings
Calories: 434kcal
Equipment
Ingredients
For the crust
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons butter melted
- ¼ cup brown sugar
For the filling
- 16 ounces cream cheese 2 packages, softened
- 8 ounces container Cool Whip thawed
- ½ cup confectioners' sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
For the topping
- 21 ounce cherry pie filling
Instructions
- Combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into a 9x9 inch pan or 9 inch pie dish.
- Beat cream cheese until fluffy. Add Cool Whip, confectioners' sugar, lemon juice, and vanilla. Beat until smooth.
- Spread cream cheese mixture evenly over the crust.
- Pour cherry pie filling over the cream cheese layer and spread evenly.
- Cover and refrigerate at least 1 hour or overnight.
Notes
- Soften the cream cheese first. Cold cream cheese leaves lumps. Let it sit on the counter for 30 minutes or microwave for 15 seconds.
- Press the crust firmly. A loose crust crumbles when you slice. Use the bottom of a measuring cup to pack it tight.
- Chill overnight if you can. The longer it sets, the cleaner the slices.
- Swap the fruit. Blueberry, strawberry, and apple pie filling all work with this same recipe.
- Cover and refrigerate up to 3 days. Do not freeze.
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 50g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 327mg | Potassium: 198mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1090IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg
