CLASSIC CHERRY DELIGHT
This Classic Cherry Delight comes together in just minutes and is made of three simple layers. If you want a dessert that's not overly sweet yet delicious, this is it!
Provided by Cindy Gibbs
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
- Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix.
- Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
- Refrigerate for at least 2 hours before serving. I like to leave it overnight.
- Refrigerate leftovers.
NO BAKE CHERRY DELIGHT
Whip up a super easy no bake cherry delight with Dream Whip, cream cheese, and a pecan crust. The best old fashioned recipe straight from Mom's kitchen.
Provided by Mel Lockcuff
Categories Desserts No Bake Desserts
Time 4h20m
Number Of Ingredients 7
Steps:
- Have the pecan crust baked, cooled, and ready to go.
- In a large mixing bowl, mix the Dream Whip according to package directions, whisking the 2 small packets with the whole milk and vanilla extract.
- In a separate bowl, beat the cream cheese well with a mixer.
- Add the cream cheese and powdered sugar to the Dream Whip whipped cream, whisking the mixture 'til it's smooth and creamy.
- Spread the Dream Whip filling on top of the cooled crust in a 9×13 pan.
- Then top it all off with cherry pie filling.
- Cover and chill in the fridge for at least 4 hours, or overnight if possible, before serving.
- When it's ready to serve, you can top it off with a dollop of whipped cream or serve it as is. It's so delicious!
Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 117 mg, Sugar 16 g, UnsaturatedFat 3 g
BC CHERRY JAM
When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.
Provided by Pepper
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 40
Number Of Ingredients 6
Steps:
- Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 g
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