Grandma's Easy Cherry Delight
This no-bake Cherry Delight recipe is incredibly easy, surprisingly quick, and guaranteed to become a family favorite. The sweet and tart combination is a winner with everyone.
Equipment
- 8x8 inch baking pan
- Medium bowl
- Large bowl
- Hand mixer (optional)
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs I like to use Honey Maid for extra flavor
- 0.5 cup salted butter melted (for a richer flavor, use unsalted and add a pinch of salt)
- 2 teaspoons brown sugar adds a touch of caramel sweetness
- 16 ounces cream cheese softened (make sure it's really soft for easy mixing)
- 0.5 cup powdered sugar for a smooth, not-too-sweet cream cheese layer
- 8 ounces Cool Whip the key to that light and airy texture
- 21 ounces cherry pie filling I prefer the kind with whole cherries, but any will do!
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the graham cracker crumbs and brown sugar. Pour in the melted butter and stir until everything is evenly moistened. You want it to resemble wet sand.
- Press the crumb mixture firmly into an 8x8 inch baking pan. Use the bottom of a measuring cup or your hands to get it nice and even.
- Bake for 10 minutes. Keep a close eye on it, as ovens vary, and you don’t want it to burn.
- Let the crust cool completely before adding the filling. This is important so the creamy layer doesn't melt.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Gently fold in the Cool Whip. Don't overmix; you just want to incorporate it.
- Spread the cream cheese mixture evenly over the cooled crust.
- Top with the cherry pie filling. You can spread it evenly or leave it a little chunky for a rustic look.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
Notes
Feel free to experiment! Swap the graham crackers for digestive biscuits, or add a sprinkle of chopped nuts to the crust for extra crunch. For a richer flavor, use homemade cherry pie filling. You could also add a layer of chocolate shavings for an extra decadent touch. Don't overbake the crust. It should be lightly golden, not brown. Make sure your cream cheese is softened to room temperature – this will prevent lumps. This dessert is even better the next day! The flavors have time to blend beautifully. You can prepare the crust ahead of time and store it in an airtight container for up to 3 days. Store leftover Cherry Delight in the refrigerator, covered, for up to 3 days. It's best served chilled. You can freeze it for up to 2 months. Let it thaw completely in the refrigerator before serving. Absolutely! Blueberry, strawberry, or even peach would be delicious. Add a tablespoon or two more of melted butter to help bind it together. You can try using whipped cream instead, but the texture might be slightly different.