Cherry delight is a classic crowd-pleaser that’s sweet and simple. It’s made with a buttery graham cracker crust, amazing cream cheese filling, and luscious cherry pie topping. This easy no-bake dessert recipe is perfect for sharing with your loved ones and is a great make ahead treat for potlucks, holidays and other celebrations!
1 1/4cupsgraham cracker crumbs* (10 full graham cracker sheets)
1/3cupbuttermelted
1/4cupsugar (I use slightly less than 1/4 cup)
For the filling
1 (8 ounce)package cream cheesesoftened
1 (8 ounce)container Cool Whipthawed
3/4cupconfectioners' sugar
2tablespoonsfresh lemon juice
1teaspoonpure vanilla extract
1 (21 ounce)can cherry pie filling (or other favorite pie filling)
Instructions
Combine all crust ingredients and firmly press with fingers into a 9x9-inch pan or 9-inch pie dish.
Using a stand or hand-held electric mixer, whip softened cream cheese until fluffy. Stir in the Cool Whip, confectioners' sugar, lemon juice and vanilla with the cream cheese until smooth.
Spread cream cheese mixture over graham cracker crust.
Pour cherry pie filling over cream cheese mixture and spread in an even layer. Refrigerate until firm, at least 1 hour or overnight. I chill mine overnight for best results. The longer this dessert is refrigerated, the better it will set up.
Cut into squares and serve!
Video
Notes
*I typically buy graham cracker crumbs from the grocery store (you’ll find them down the baking aisle). You can make your own by pulsing 10 full sheets of graham crackers in your blender or food processor.**To save time, you can use an already made store-bought (9-inch) graham cracker crust. You could even try an Oreo crust, which would be delicious.Storing leftovers. Will keep well, covered in the refrigerator, for up to about 5 days.Make ahead. This dessert can be made up to 2 days in advance. If making in advance, cover and refrigerate before adding the cherry topping. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling.