Cherry Delight
This no-bake Cherry Delight is a nostalgic layered dessert with a buttery graham cracker crust, a silky cream cheese and whipped topping center, and a glossy cherry pie filling topping. Perfect for potlucks, holidays, and make-ahead entertaining.
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets plain honey graham crackers, finely crushed
- 1/2 cup unsalted butter melted (1 stick)
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 16 oz cream cheese 2 packages (8 oz each), softened to room temperature; full-fat preferred
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 oz frozen whipped topping such as Cool Whip, thawed; or substitute about 1 1/2 cups homemade whipped cream
- 42 oz cherry pie filling 2 cans (21 oz each)
Instructions
- Lightly grease a 9x13-inch baking dish with a thin layer of butter or nonstick spray. A glass dish works well to show off the layers.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and fine sea salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and resemble wet sand.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt
- Transfer the crumb mixture to the prepared baking dish. Press the crumbs firmly and evenly into the bottom of the pan, using the bottom of a measuring cup or flat glass to pack them down well. Place the crust in the refrigerator to chill while you prepare the filling (about 10–15 minutes).2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, 2–3 minutes, scraping down the sides of the bowl as needed so no lumps remain.16 oz cream cheese
- Add the powdered sugar and vanilla extract to the cream cheese. Beat on low at first to avoid a sugar cloud, then increase to medium speed and mix until fully combined and smooth.16 oz cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
- Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Do not beat; folding helps keep the filling light and fluffy.16 oz cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 8 oz frozen whipped topping
- Remove the chilled crust from the refrigerator. Dollop the cream cheese mixture over the crust in several large spoonfuls to avoid disturbing the crumbs, then gently spread it into an even layer from edge to edge.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt, 16 oz cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 8 oz frozen whipped topping
- Open the cans of cherry pie filling and gently stir each one to break up any clumps. Spoon the cherry pie filling over the cream cheese layer in small portions, starting around the edges and working toward the center, then carefully spread into an even layer.42 oz cherry pie filling
- Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the cleanest slices. This chilling time allows the layers to firm up and the flavors to meld.
- When ready to serve, use a sharp knife to cut the dessert into squares. Wipe the knife clean between cuts for the neatest slices. Lift pieces out with a flat spatula and serve chilled. Optionally garnish with a dollop of whipped cream and a sprinkle of extra graham cracker crumbs.
Notes
Yield: about 12–16 servings, depending on how large you cut the squares.
Timing: Prep time is about 20 minutes; chill 4–8 hours (overnight is ideal). Total time is mostly hands-off while it chills.
Variations: For Chocolate Cherry Delight, use chocolate graham crackers and add 2 tablespoons cocoa powder to the crust. For Almond Cherry Cheesecake style, swap half the vanilla for almond extract and sprinkle sliced toasted almonds on top before serving. For Lemon Cherry Delight, stir 1 tablespoon fresh lemon zest into the cream cheese layer. You can also use different pie fillings such as blueberry, strawberry, raspberry, or apple.
Storage: Cover and refrigerate for up to 4–5 days. The crust will soften slightly over time but the flavor improves. To freeze, cover tightly and freeze for up to 1 month; thaw overnight in the refrigerator before serving.
Tips: Use fully softened cream cheese to avoid lumps. Pack the graham cracker crust firmly so slices hold together. Don’t rush the chill time—allow at least 4 hours. If you prefer a less sweet dessert, reduce the powdered sugar in the cream cheese layer to 3/4 cup. For gluten-free, use gluten-free graham crackers.
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