Classic Cherry DelightA retro favorite that’s light, creamy, and not overly sweet. You’ll stack a buttery graham crust, a fluffy cream-cheese cloud, and a glossy cherry layer—then let the fridge do the rest.Make ahead friendly—best texture after an overnight chill.
At a Glance
Prep: 15 minutes
Chill: 2 hours (or overnight)
Total: ~2 hrs 15 mins
Yield: 9–12 squares (8×8-inch pan)
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Ingredients
Crust
- 7 Tbsp unsalted butter, melted
- 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
- 3 Tbsp granulated sugar
Filling & Topping
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 (21 oz) can cherry pie filling
Step-By-Step Instructions
- Crust: In a bowl, mix melted butter, graham crumbs, and sugar. Press firmly into a lightly greased 8×8-inch dish. Set aside.
- Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until lump-free. Fold in whipped topping just until combined.
- Assemble: Spread filling evenly over crust. Spoon cherry pie filling on top; spread gently to the edges.
- Chill & serve: Refrigerate at least 2 hours (overnight preferred). Slice and serve cold. Store covered in the refrigerator.
Tips & Variations
- Clean slices: Dip the pan bottom in very hot water for ~30–60 seconds, then cut with a hot knife—wiping between cuts.
- Pan size: Double the recipe for a 9×13-inch pan (great for potlucks).
- Swap the fruit: Try blueberry, strawberry, or mixed-berry pie filling.
- From scratch topping: Use your favorite homemade cherry pie filling if you prefer.
Storage: Keep covered and refrigerated up to 4 days. Not ideal for freezing (the topping can weep).Recipe by tinsuf. Replace the image URL above with your own photo before publishing.