Here’s a full, step-by-step recipe for a Classic Cherry Delight a vintage no-bake dessert that’s creamy, sweet, and perfectly tangy with layers of graham cracker crust, fluffy cream cheese filling, and luscious cherry pie topping. It’s easy to make and ideal for holidays, potlucks, or just when you need a simple sweet fix.
Classic Cherry Delight
🔸 Yield: 9–12 servings
🔸 Prep Time: 20 minutes
🔸 Chill Time: 4+ hours or overnight
🔸 Total Time: ~4.5 hours
🧂 Ingredients
For the Graham Cracker Crust:
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1½ cups graham cracker crumbs (about 10 full crackers)
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⅓ cup granulated sugar
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½ cup (1 stick / 115g) unsalted butter, melted
For the Cream Cheese Layer:
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8 oz (225g) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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8 oz (1 tub) Cool Whip or whipped topping (or 1 cup sweetened whipped cream)
For the Topping:
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1 (21 oz / 595g) can cherry pie filling
🧑🍳 Instructions
🔹 Step 1: Make the Crust
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In a bowl, combine graham cracker crumbs, sugar, and melted butter.
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Press the mixture firmly into the bottom of a 9×9-inch or 9×13-inch dish (depending on how thick you want the layers).
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Place in the refrigerator or freezer while you make the filling.
🔹 Step 2: Prepare the Cream Cheese Layer
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In a medium bowl, beat softened cream cheese until smooth.
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Add powdered sugar and vanilla extract, and beat until light and fluffy.
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Gently fold in Cool Whip (or whipped cream) until well combined and smooth.
🔹 Step 3: Assemble the Dessert
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Spread the cream cheese mixture evenly over the chilled graham cracker crust.
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Top with cherry pie filling, spreading it evenly to cover the creamy layer.
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Cover and refrigerate for at least 4 hours (overnight is best) to fully set.
🔹 Step 4: Serve
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Cut into squares or scoop out with a spoon.
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Optional: Garnish with extra whipped topping or chopped nuts.
📝 Tips & Variations
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Want a firmer crust? Bake the crust at 350°F (175°C) for 8–10 minutes, then let it cool completely before adding the filling.
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Different flavors: Use blueberry, strawberry, or peach pie filling instead of cherry.
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Homemade whipped cream: Use 1 cup heavy whipping cream + 2 tbsp powdered sugar, whipped to stiff peaks.
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Make it in a pie dish: For a more traditional pie shape, use a 9-inch pie plate and halve the ingredients.
🧺 Storage
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Store covered in the refrigerator for up to 5 days.
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Not freezer-friendly due to the whipped topping and cream cheese texture.