This Cherry Delight Recipe is an easy no-bake cream cheese dessert recipe. Cherry Pie filling brings a beautiful red color making it a perfect dessert for Christmas or Valentines Day. So delicious, you simply can’t have just one helping.
I hope this post finds everyone basking in the wonderful Holiday Season. I picture all of you enjoying the postmortem of the season; browsing through new cookbooks, playing with gifted electronics, fiddling with new kitchen gadgets, grazing on leftovers and most importantly, enjoying family.
I know one thing for sure, I don’t remember feeling one single hunger pang since before Thanksgiving.
This is my Cherry Delight Recipe. I served it at the Christmas Eve family dinner.
Making Cream Cheese Cherry Delight Recipe
I’ve had this recipe for 100 years. It’s one of those oldies-but-goodies that probably came off of either a Cool Whip container or a package of Cream Cheese. It’s really so so so very good.
The only baking part of this recipe is making the graham cracker crust. From that point, Cherry Delight is a no-bake dessert that everyone will love. And oh-so easy.
How to Build this Cream Cheese Cherry Dessert
- Start by making the graham cracker crust by combining melted butter, graham cracker crumbs, sugar and brown sugar. Press it into your pie shell and bake for 7 minutes. Then refrigerate until cool and set.
- Spread 1/2 of the Cool Whip over the graham cracker crust.
- Combine room temperature cream cheese and pecans together. Gently spread it over the Cool Whip . I find that placing dollops of this on top of the Cool Whip works well. Then using the back of a spoon carefully move it around so the cream cheese mixture fills in to cover.
- Then add the cherry pie filling on top of the cream cheese mixture.
- Add the rest of the Cool Whip and with the back of a spoon, spread it to cover the top.
- Sprinkle with crumbled graham crackers.
- Chill over night.
NOTE: Double this recipe and use a 9 x 11 baking dish to make a larger dessert to feed a crowd.
The end result is an absolutely wonderful combination of flavors. And thanks to the cream cheese and pecans, not too overly sweet.
And its beautiful red and white color is perfect for Christmas or Valentine’s Day. Actually, I make this year round. It’s a crowd pleaser.
Recipe for Cherry Delight Dessert
I hope you give this cream cheese cherry dessert, “Cherry Delight” recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite no-bake cherry dessert recipe, let me know, I’d love to give it a try.
More Holiday Worthy Desserts
- Butterscotch Pudding Recipe
- Chile Chocolate Cake
- Orange Pound Cake with Sugared Cranberries
- Creme Fraiche Cranberry Pear Tart
- Ricotta Chocolate Custard with Raspberry Sauce
And if you’re sweet tooth needs more ideas, don’t miss my Dessert Category. You’ll find lots of sweet treats, including the most popular dessert recipe on my site, French Pear Tart Bourdaloue
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Cherry Delight, Cream Cheese Cherry Dessert
Ingredients
- For the Graham Cracker Crust
- 1 1/2 cups Graham Cracker Crumbs 10 sheets of of Graham Crackers
- 2 Tablespoons sugar
- 2 Tablespoons Brown sugar
- 7 Tablespoons butter melted
- For the Cherry Delight Dessert
- 8 ounces cream cheese room temperature
- 1/2 Cup pecans chopped
- 21 ounce Canned Cherry Pie Filling
- 8 ounce Cool Whip Original
Instructions
- In a food processor, grind the graham crackers into a consistent granulated state. Add the sugars and pulse to combine.
- Press crust into a 9" pie pan. Bake at 375 degrees for 7 minutes. And then refrigerate for at least 1 hour.
- Cream together cream cheese and pecans.
- Spread a layer of Cool Whip on chilled and firm pie crust.
- Top with the cream cheese and pecan mixture.
- Next spread on the Wilderness Cherry Pie Filling. I didn't quite use the whole can.
- Top with a nice thick layer of cool whip. Sprinkle top with unprepared graham cracker crumbs from the box.
- Chill overnight.
Notes
Nutrition
Cherry Delight Recipe …It’s what’s for a Christmas Dessert.
We called it 4-layer chocolate pie. The pecan flour crust was one layer; cream cheese/powdered sugar blend was second; with chocolate fudge pudding, next, topped Cool Whip! Most requested dessert I make. I’ve tried to go with homemade pudding and whipped cream, but everyone prefers the original….but, adding a layer of cherry pie filling, topped with Cool Whip sounds wonderfully over-the-top wicked! May need to drop the powdered sugar.
Now this is the kind of dessert that Im talking about!
I grew up eating this dessert on special occasions. The only deviation was my parents used chocolate pudding (?) instead of the cherry pie filling. Either way, it’s delicious and extreme comfort food. ~ You’ll love the lights. I have three of them, except they don’t fit in the ‘Jimmy Rockford.’ I’ll occasionally go grab one from our (nearby) storage building and set it up outside. I’ve received some pretty interesting looks and comments from people walking by. I can only imagine that they think I’m odd. (And they’re right!) ~ Happy 2017 to you and yours.
Adam, now that you mention it, I’ve had this with chocolate pudding also. It’s all delicious and a blast from our past. Happy 2017 to you and your family.
I love a good set of lights. I have a set of 3 with translucent umbrellas but only use one of them for food photos. Now you get to play around with the best angles for your light. My standard is me shooting at 6 o’clock, the light at 10 o’clock and a white reflecting board at 4 o’clock.
1200 watts? Holy SMOKES you have a system, you aren’t messing around. Mine just uses 29 watt CFL bulbs.
Thanks for the positioning Chris, I’ll try the 6-10-4 Theory. I don’t know why it’s billed as 1200 watts. I’ve for four different bulbs that are around 80 each. Hopefully I can play around this weekend.
Mmm I love how simple this is, yet you know that with these ingredients it’s going to come together into a delicious dessert! The photos are looking good!
Simple and really good Joanne. As always thanks for stopping by and the comment.
I have a similar set from Cowboy studios.. it will change your life, lol!! Sometimes I shoot my food pics at 3am, no noise.. no kids, lol! I love this cherry treat my big sis makes it for Vday and I coull pretty much eat the ENTIRE pan, lol!! Happy holidays!
Right, I can tell it’s going to change my life…especially until I learn how to use them. Good grief, I thought this was going to be easy. 🙂
Aren’t those desserts the best! Sounds like you had a nice Christmas… Happy New Year!
I’ve got a couple oldie but goodie desserts like this. I love them and hardly make them. Happy New Year Karen.
I guess I must have been living under a rock because I have never had your dessert before. I’ll have to remedy that soon. What a wonderful gift…you can really see a difference in the photos. All of my photos are done at night and it is a real challenge to get a nice photo. By the time you think you might have a good shot, the food is cold.
Well maybe you just weren’t tuned into “Cool Whip”. Could have something to do with it. I grew up thinking that’s what whipped cream was. It wasn’t until my 20’s that I actually learned that you could actually whip cream to make the real stuff. 🙂
Well now you’ve done it . . . you’ll have the best photos out there, and you were already setting the bar pretty high! 🙂
Seriously, the lighting assist is the only way I got through my winter blogging last year. Mine is only a homemade job that Dana and I put together, but does it ever make a difference when it gets dark at 4:30!
Back to that delicious looking pie! Great recipe – I love those holiday goodies. And that adorable pie plate is the perfect pallatte. And that first photo? I could go on and on. Love, love, love that red rimmed plate and the reflection of the pie in the shiny fork. Gorgeous!
Well goodness, best photos out there? I don’t think so, but thanks for the compliment. I didn’t even notice the reflection until you said something! Thanks for pointing that out. I love that pie plate. As always, something that I drug home from my mom’s years ago. 🙂
Gots to love the lighting system! It’s amazing how many folks don’t realize that light is 90% of a picture. (Well, technically, it’s 100%.) Anyways, cheers and happy 2012!
I agree Steve. They’re not that easy to learn how to use. Will take practice. One little move of the tri-pod changes mood, color, etc.
This is one of the very first desserts I made 🙂 It still looks delicious! I bought myself a couple of umbrella lights before Christmas but haven’t had time to play with them yet.
Susan, I need lots of time to play with mine. Maybe this weekend.
I’ve always loved cherries, so my my mom used to make this for my birthday every christmas – great memories!
I’m not a dessert fan, so I like this because of the savory cream cheese …. and those cherries. 🙂
That’s what I call a terrific gift! I could surely use a lighting kit. I’ll have to put it on my birthday wish list. In the meantime, my husband’s birthday is next week, and your dessert is his all time favorite treat. I’ll be making this for him, but my pictures won’t be nearly as good. 🙂
Have a wonderful New Year!
Thanks Kristi, Happy New Year to you.
My mom used to make a similar dessert and it was always a family favorite. I’m looking forward to reading about your new lights, Lea Ann. That sure would make taking pictures easier in the winter. Happy New Year!
It will take some practice to learn how to use them. Happy New Year to you too Cathy.
Just about the time you thought you knew what you were doing, new lighting comes along. I am now struggling with learning to use mine too, but it will pay off in the end. You photo looks great and so does your recipe. I can’t wait to try it. Merry Christmas and Happy New Year to you and yours!
I’ve used them twice now and I agree, it’s somewhat of a struggle. You’ve had yours longer, you’ll have to teach me. 🙂
Awesome pictures! This looks so so good. Congrats on the new lighting system!
Thanks Jane!
Very cool gift! My grandma makes this for Christmas EVERY SINGLE YEAR. Ever since I can remember. My grandpa and my mom will complain if she doesn’t…however, hers is always in a 9×13 pan. I like the look of it circular. 🙂 Hope you had a great Christmas 😀
The original recipe calls for double of what I’ve listed here and to be made in a 9 x 13 pan. I opt for a smaller amount for a pie plate. That way there’s not so much leftovers and my Holiday calorie count isn’t so out of this world. I love the stuff and can eat … eat… eat it.
Ivve had this or a similar dessert and really like it. Your shots look very good – maybe that’s what I need – I’m going to look into it.
Yup, that recipe is an oldie but goodie. I’m sure it made it’s rounds through the kitchens of America. Only the top photo is taken with the new lights, the bottom two are in daylight and the day before. Bob spent around $125.00. When I click on that website, I don’t see the exact set I have. Let me know if you want me to get you exact information.