Description
Cherry Delight is a no-bake layered dessert featuring a graham cracker crust, a creamy sweetened cream cheese filling folded with whipped topping, and a luscious cherry pie topping. This easy-to-make treat is perfect for summer gatherings or any occasion when you want a light, fruity dessert without turning on the oven.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped topping, thawed
Topping
- 21 oz cherry pie filling
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until all crumbs are evenly coated with butter, creating a moist mixture.
- Set the crust: Press the crumb mixture firmly into the bottom of a 13×9-inch baking dish to form an even crust layer. Place the dish in the freezer for 15 minutes to allow the crust to set firmly.
- Make the cream cheese filling: Using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy with no lumps remaining.
- Combine with whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture and then mix on low speed until thoroughly combined, ensuring a light and airy filling.
- Assemble the filling layer: Spoon the cream cheese and whipped topping mixture evenly over the chilled graham cracker crust and spread it out smoothly to cover the crust completely.
- Add cherry topping: Pour the cherry pie filling over the cream cheese layer, spreading it evenly over the surface to complete the dessert.
- Chill before serving: Cover the assembled dish with plastic wrap and refrigerate for at least 4 hours to allow the layers to firm up and the flavors to meld. Serve chilled.
Notes
- For a firmer crust, you can refrigerate the crust longer before adding the filling.
- If fresh cherries are available, consider making your own cherry topping for a fresher taste.
- This dessert can be made a day ahead and stored covered in the refrigerator.
- Use full-fat cream cheese for best flavor and texture.
- Thawed whipped topping should not be overmixed to avoid deflating it.
