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Cherry Delight Dessert

My mom spoiled us when we were little, because every night after dinner she served us a homemade dessert. Her meals weren’t all that impressive (sorry, Mom), but her cakes, pies, and sweet treats were outstanding.

And I remember how she would top those desserts with a dollop of COOL WHIP Whipped Topping. Oh how I loved that extra little flourish!

And oh, how I loved to be the first person to dig a spoon into a freshly opened container of COOL WHIP. I always volunteered to be the dollop’er so I could do that!

COOL-WHIP

Now that I create my own desserts,  I  use COOL WHIP too. Sometimes it’s  a topping, and sometimes it’s an ingredient in a treasured recipe. I love the memories, and I love the taste!

So, I just couldn’t resist sharing one of my favorite everyday desserts with you. It doesn’t last long in my house, and it probably won’t last long in yours either. :)

cherry-cream-cheese-delight-dessert

Cherry Delight

For Crust:
20 graham crackers, rolled fine
1/2 cup melted butter
2 Tbsp sugar
Combine and press in bottom of 7 x 11 x 1 1/2″ pan.

graham-cracker-crust

For Filling:
2 8-oz pkg cream cheese
3 Tbsp milk
1 1/2 cups powdered sugar
1 tsp vanilla
2 Tbsp sugar
1 cup COOL WHIP Whipped Topping
1 can cherry pie filling
1/2 tsp almond flavoring

Beat the cream cheese, powdered sugar, and milk until blended and smooth. Spread over crust. It will be very thick.

cream-cheese-filling

Fold the vanilla and sugar into the COOL WHIP topping, and spread over the cream cheese.

COOL_WHIP-dessert filling

Combine the cherry pie filling and almond flavoring. Gently smooth it over the top of the COOL WHIP layer.

cherry-cream-cheese-delight

Chill overnight before serving. (I usually cover it carefully with plastic wrap when I refrigerate it.) Cut into squares before serving, and enjoy!

cherry cream cheese dessert

 

Cherry Delight Dessert
 
Author:
Recipe type: Dessert
Ingredients
  • For Crust:
  • 20 graham crackers, rolled fine
  • ½ cup melted butter
  • 2 Tbsp sugar
  • For Filling:
  • 2 8-oz pkg cream cheese
  • 3 Tbsp milk
  • 1½ cups powdered sugar
  • 1 tsp vanilla
  • 2 Tbsp sugar
  • 1 cup COOL WHIP Whipped Topping
  • 1 can cherry pie filling
  • ½ tsp almond flavoring
Instructions
  1. Combine crust ingredients and press in bottom of 7 x 11 x 1½” pan.
  2. Beat the cream cheese, powdered sugar, and milk until blended and smooth. Spread over crust. It will be very thick.
  3. Fold the vanilla and sugar into the COOL WHIP topping, and spread over the cream cheese.
  4. Combine the cherry pie filling and almond flavoring. Gently smooth it over the top of the COOL WHIP layer.
  5. Cover carefully with plastic wrap and chill overnight. Cut into squares before serving.

 

This dessert started out as a special occasion dessert. But because my kids love it so much, and it always gets such rave reviews when I serve it to guests, I’ve started making it often enough that it has become one of our everyday treats.

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About Liz

Liz Mays is a lifestyle, food and travel blogger living in coastal North Carolina. If she's not in her kitchen creating recipes, she's probably off on another whirlwind travel adventure, scrapbooking her photos and memories, curled up watching a movie or sound asleep.

Comments

  1. This looks delicious and super easy to make!

  2. I just made this and it is really really good! It’s like a whipped cheesecake.

  3. I love cherry desserts, unfortunatly, I’m the only one on my house..

  4. Elizabeth says:

    What is 2 T sugar or 3 T milk measurement? teaspoons or tablespoons?

    • T is tablespoon; sorry that wasn’t clear. :)

      • Do you count a full sheet of graham crackers as 1 cracker or do you break one of the segments of the cracker and count that as 1 cracker?

        • Ahhh, you’re right. I’m just so used to doing it that I forgot it needs to be translated. Each full sheet has two graham crackers, so ten whole sheets would do the trick. ;)

  5. There is no need to bake the crust? Should I expect a crumbly-type crust when serving if it is not baked or does the moisture of being in the fridge overnight help to solidify it? Just reading this recipe is making my mouth water!

    • It will firm up because the butter will be chilled in the refrigerator again, but it’s graham cracker crumbs so there will of course be somewhat of a crumbly texture to it when you eat it. ;)

  6. Rebekah says:

    do you bake the crust?

  7. Is there a printable copy of this recipe without all the pictures?

  8. sharon byrd says:

    I love anything with creamcheese