why make this recipe
This dessert is easy, fast, and liked by many. It needs few steps and common ingredients. You get a creamy layer, crisp crust, and bright cherry on top. It works for family meals, potlucks, and simple treats.
introduction
Classic Cherry Delight is a no-bake, layered dessert. A graham cracker crust holds a sweet cream cheese filling. Cool Whip makes the filling light. Cherry pie filling goes on top for color and flavor. You can make it ahead and keep it in the fridge.
how to make Classic Cherry Delight
Follow two parts: make the crust, then make the filling and assemble.
Ingredients :
- 7 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 container cool whip, 8 ounces
- 1 can cherry pie filling, 21 ounces
Directions :
CRUST
- Melt the 7 tablespoons of butter in a small pan or microwave.
- Mix the graham cracker crumbs and 3 tablespoons granulated sugar in a bowl.
- Pour the melted butter over the crumbs. Stir until crumbs are moistened.
- Press the crumb mix into the bottom of a 9×13-inch pan. Press firmly and evenly.
- Chill the crust in the fridge while you make the filling or set it at room temp for 10 minutes.
FILLING
- Beat the 8 ounces softened cream cheese in a bowl until smooth.
- Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Beat until mixed and creamy.
- Fold in the 8-ounce container of Cool Whip gently until the mixture is light and even.
- Spread the cream cheese mixture over the chilled crust in an even layer.
- Spoon the 21-ounce can of cherry pie filling over the cream layer. Spread gently to cover.
- Chill the whole dessert in the fridge for at least 2 hours, or until firm. Chill longer for cleaner slices.
how to serve Classic Cherry Delight
Cut into squares and serve cold. Use a sharp knife for neat slices. Garnish with extra Cool Whip or fresh cherries if you want. Serve on dessert plates for a sweet finish.
how to store Classic Cherry Delight
Cover the pan with plastic wrap or a lid. Store in the fridge for up to 3 to 4 days. Do not leave it at room temperature for long. You can freeze pieces for up to 1 month, but texture may change after freezing and thawing.
tips to make Classic Cherry Delight
- Soften the cream cheese to room temperature for a smooth filling.
- Press the crust firmly so it holds together when you cut slices.
- Use a silicone spatula to spread layers without tearing the crust.
- Chill well before cutting to get clean squares.
- For less sweet, use a light cherry filling or reduce powdered sugar by a few tablespoons.
variation (if any)
- Use strawberry or blueberry pie filling instead of cherry.
- Add 1/2 cup chopped nuts to the crust for crunch.
- Mix lemon zest into the cream cheese layer for a fresh twist.
- Swap graham crumbs for crushed vanilla wafers or shortbread cookies.
FAQs
Q: How long do I chill the dessert?
A: Chill at least 2 hours. Chilling longer makes firmer slices.
Q: Can I make this ahead for a party?
A: Yes. Make it the day before and keep it covered in the fridge.
Q: Can I use low-fat cream cheese or whipped topping?
A: Yes. The texture may be a little different but it will still work.
Q: What pan size should I use?
A: A 9×13-inch pan is best for these amounts.
Q: Can I skip the crust?
A: You can, but the crust adds a nice crunch and base to the dessert.
Conclusion
For more ideas and similar versions of this dessert, see these recipes: Classic Cherry Delight – My Country Table, Cherry Delight Recipe – A Ranch Mom, and Cherry Delight Dessert – The First Year.
Classic Cherry Delight
Ingredients
- 7 tablespoons unsalted butter Melted
- 1 1/2 cups graham cracker crumbs About 9 whole crackers
- 3 tablespoons granulated sugar
- 8 ounces cream cheese Softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 container Cool Whip 8 ounces
- 1 can cherry pie filling 21 ounces
Method
- Melt the 7 tablespoons of butter in a small pan or microwave.
- Mix the graham cracker crumbs and 3 tablespoons granulated sugar in a bowl.
- Pour the melted butter over the crumbs. Stir until crumbs are moistened.
- Press the crumb mix into the bottom of a 9×13-inch pan. Press firmly and evenly.
- Chill the crust in the fridge while you make the filling or set it at room temperature for 10 minutes.
- Beat the 8 ounces softened cream cheese in a bowl until smooth.
- Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Beat until mixed and creamy.
- Fold in the 8-ounce container of Cool Whip gently until the mixture is light and even.
- Spread the cream cheese mixture over the chilled crust in an even layer.
- Spoon the 21-ounce can of cherry pie filling over the cream layer. Spread gently to cover.
- Chill the whole dessert in the fridge for at least 2 hours, or until firm. Chill longer for cleaner slices.
