Description
Classic Cherry Delight is a no-bake, layered dessert featuring a buttery graham cracker crust, a smooth and creamy sweetened cream cheese filling, topped with luscious cherry pie filling. Perfectly chilled to allow flavors to meld, this easy-to-make treat is ideal for gatherings and celebrations.
Ingredients
Scale
Crust
- 7 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
- 3 tablespoons granulated sugar
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 container Cool Whip (8 ounces)
Topping
- 1 can cherry pie filling (21 ounces)
Instructions
- Prepare the Crust: Melt the butter in a medium bowl in the microwave for about 30 seconds until fully liquefied. Mix in the graham cracker crumbs and granulated sugar until the mixture is evenly combined.
- Form the Crust: Firmly press the crumb mixture into the bottom of a greased 8×8-inch baking dish, creating an even layer. Set this aside to let it firm up a bit.
- Make the Filling: Using a mixer, beat the softened cream cheese in a large bowl until smooth and lump-free. Then, add the powdered sugar and vanilla extract, continuing to mix until fully incorporated.
- Fold in Cool Whip: Gently fold the Cool Whip into the cream cheese mixture until the filling is smooth and evenly blended, ensuring a light and fluffy texture.
- Assemble the Layers: Spread the cream cheese filling evenly over the prepared graham cracker crust in the baking dish, creating a uniform layer.
- Add the Topping: Spoon the cherry pie filling evenly over the cream cheese layer, smoothing it with the back of the spoon to cover the surface completely.
- Chill and Serve: Refrigerate the assembled dessert for at least 2 hours, but preferably overnight, to allow the layers to set and flavors to meld before serving.
Notes
- For best results, soften the cream cheese at room temperature to prevent lumps in the filling.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- This dessert must be kept refrigerated and is best enjoyed within 2-3 days.
- Use a greased dish or line it with parchment paper for easier removal.
- For a firmer crust, chill the crust for 10-15 minutes before spreading the filling.
