Cherry Delight
Cherry Delight was a popular recipe when I was growing up. My Mother used to make this and I know some of my Aunts did as well. It’s always a favorite with guests. I add a little twist with cinnamon in the crust. Cinnamon and cherries pair well together. I also add a little bit of lemon juice to brighten up the filling.
For this recipe, you will need:
Graham Cracker Crumbs
Granulated Sugar
Ground Cinnamon
Unsalted Butter
Cream Cheese (1 1/2 boxes or 12 ounces)
10x Confectioners Sugar (Powdered Sugar)
Lemon (Juice)
Vanilla Bean Paste (or Pure Vanilla Extract)
Cool Whip
To make this Cherry Delight: Prepare your 8×8 baking dish. Line your 8×8 baking dish with parchment paper so you can lift the dessert out of the dish to cut and serve.
In a large bowl, add the graham crackers, granulated sugar and cinnamon. Whisk to combine. Melt the softened butter in a microwave-safe bowl at 15 second intervals, until melted. Don’t go past 30 seconds. Stir to melt anything that still seems solid after 30 seconds. The heat should melt it. Add the melted butter to the graham cracker/sugar mixture. Mix well.
Transfer the graham cracker crumb mixture into an 8×8 baking dish. Press down firmly to make an even crust on the bottom of the baking dish. Set aside.
Filling: In a large bowl, use a hand mixer to beat the cream cheese, confectioner’s sugar, lemon juice and vanilla bean paste until light and creamy. Gently fold in the cool whip with a spatula until combined. Spread the filling over the crust. Smooth until you have a flat, even layer.
Topping: Pour the canned cherry pie filling over the cream cheese, confectioners sugar mixture, spreading it out to an even layer. Place the baking dish in the refrigerator for at least 2 hours or overnight.
NOTE: Our family prefers the Cherry Pie Filling for the topping. I know at least one of my Aunts used Strawberry Pie Filling for the topping. Apple Pie Filling would work as well and for that, you might want to lightly sprinkle cinnamon over the topping.
If you like my Cherry Delight recipe, please comment below. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe. You will be emailed each time I post a new recipe.
[lt_recipe name=”Cherry Delight” servings=”9″ summary=”Cherry delight is an classic dessert with a top layer of cherries, a creamy cheesecake filling, and a wonderful graham cracker crust.” print=”yes” ingredients=”Crust:;1 1/2 cups graham cracker crumbs;1/4 cup granulated sugar;1/2 teaspoon cinnamon;7 tablespoons unsalted butter, softened;<br /><br />
Filling:;12 ounces cream cheese, softened;1 cup 10x confectioners sugar (powdered sugar);1 teaspoon fresh lemon juice;1 teaspoon vanilla bean paste (or pure vanilla extract);8 ounces cool whip;<br /><br />
Topping:;21 ounces cherry pie filling” ]Prepare your 8×8 baking dish. Line your 8×8 baking dish with parchment paper so you can lift the dessert out of the dish to cut and serve.;;In a large bowl, add the graham crackers, granulated sugar and cinnamon. Whisk to combine.;;Melt the softened butter in a microwave-safe bowl at 15 second intervals, until melted. Don’t go past 30 seconds. Stir to melt anything that still seems solid after 30 seconds. The heat should melt it. Add the melted butter to the graham cracker/sugar mixture. Mix well.;;Transfer the graham cracker crumb mixture into an 8×8 baking dish. Press down firmly to make an even crust on the bottom of the baking dish. Set aside.;;Filling: In a large bowl, use a hand mixer to beat the cream cheese, confectioner’s sugar, lemon juice and vanilla bean paste until light and creamy. Gently fold in the cool whip with a spatula until combined. Spread the filling over the crust. Smooth until you have a flat, even layer.;;Topping: Pour the canned cherry pie filling over the cream cheese, confectioners sugar mixture, spreading it out to an even layer.;;Place the baking dish in the refrigerator for at least 2 hours or overnight.;[/lt_recipe]
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