Cherry Delight
Three layers, one fantastic dessert! Graham cracker crust, topped with no-bake cheesecake, and cherry pie filling, YUM!!
Servings: 12
Ingredients
GRAHAM CRACKER CRUST:
- 2 1/2 c. graham cracker crumbs
- 1/4 c. granulated sugar
- 3/4 c. butter melted
NO-BAKE CHEESECAKE:
- 2 (8 oz.) pkg. cream cheese softened
- 1/4 c. sour cream
- 1 (8 oz.) tub Cool Whip thawed
- 1 c. confectioners’ sugar
- 2 tsp. vanilla extract
CHERRY TOPPING:
- 1 (21 oz.) can Duncan Hines Comstock more fruit cherry pie filling
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 or 8×12-inch baking dish with nonstick cooking spray; set aside.
- GRAHAM CRACKER CRUST: In a large bowl, mix graham cracker crumbs with sugar and melted butter. Press into the prepared baking dish. Bake until the edges are golden about 12-14 minutes. Cool completely on a wire rack about 45 minutes.
- NO-BAKE CHEESECAKE: In a large bowl, using an electric hand mixer beat together the cream cheese and sour cream. Add the confectioners’ sugar and vanilla extract, Beat until smooth and creamy. Gently fold in the Cool whip until well combined, do not over mix!
- Spread the cream cheese mixture over the completely cooled crust sealing the edges. Refrigerate for a minimum of 4 hours preferably overnight.
- CHERRY TOPPING: Spread the cherry pie filling over the top of the cream cheese layer just before serving. Cut into squares and serve.
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