Classic Cherry Delight
This Classic Cherry Delight is so easy to make and never fails to impress. It 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!
This Classic Cherry Delight takes me back to my high school days. My mom made this often to serve with lunch after church on Sundays. Not only is it super easy to make, but it’s not heavy or super sweet. It’s just perfect!
There are three simple layers to this easy dessert…
- Graham cracker crust
- Cream cheese/cool whip filling
- Cherry pie filling topping
I like to use Duncan Hines Country Cherry pie filling for this easy dessert. It has more cherries in the filling than others I’ve tried, but feel free to use any kind you prefer to use.
The great thing about this dessert, besides being super easy to make, is how versatile it is. You can use blueberry or any other topping instead of cherry. I must say, cherry is my favorite!
Some recipes call for prebaking the crust for a few minutes to set it, but that’s not necessary for this recipe. Simply pack the crumb mixture firmly into the bottom of the dish with your hands. It will stay put, I promise. Then add your filling and cherry topping and refrigerate for a few hours and you’re ready to serve!
Some readers have epressed having problems with the crust sticking to the dish. I would recommend spraying the dish with nonstick spray. See an additional tip below.
Here’s a great tip from reader, Jody. “This is a great recipe. To remove easily, put hot water in sink. Just enough so the bottom and a tiny bit of the sides of pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.”
The original crust for this recipe was a thinner one. However, I never thought there was enough crust for the thick filling and topping. Therefore, I’ve increased the crust ingredients over the years, to come up with an equal ratio of crust to filling and topping.
Can you see why this recipe is called Cherry Delight?
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Classic Cherry Delight
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Refrigerate
- Cuisine: American
Description
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!
Ingredients
CRUST
- 7 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
- 3 tablespoons granulated sugar
FILLING
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 container cool whip, 8 ounces
- 1 can cherry pie filling, 21 ounces
Instructions
CRUST
- 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.
FILLING
- 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.
Notes
- Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.”
Keywords: classic cherry delight, cherry delight, dessert, cherry dessert,
How far in advance can I make this? How long can this be refrigerated?
Hi Brenda,
You can make this 3 to 4 days in advance, as long as it stays refrigerated. Have a great Thanksgiving! 🙂 Cindy
Love this desert so much. So easy to make
Well I dumped some powdered sugar in the graham crackers. We’ll see tomorrow. Oops!
Even after refrigeration, the graham cracker base did not turn out solid. It was basically still crumbs…. should I have put more than 1/4 cup of melted butter? I thought I did the calculations right between ounces and cups….
Hi Lena, Yes, the recipe calls for 7 tablespoons of butter, almost 1/2 cup. Use the bottom of a measuring cup and pack the crust into the bottom of the dish and you shouldn’t have an issue. Some bakers place the crust in an oven for 10 minutes to set it, but it really isn’t necessary. I think your issue was the butter. Happy baking! 🙂
Very good recipe. I added lemon extract about a teaspoon to the filling to balance the flavors. Everything I left the same.
★★★★★
I made this and took out to my dads. THEY LOVED IT!!! I’m making another one tomorrow for my dad but I’m trying the blueberry.
Loved this recipe! The first time, the crust stuck to the dish.
The second time, I used a cooking spray and it removed slightly better. Anyone else? Thank you!
★★★★★
This is a great recipe. To remove easily, put hot water in sink. Just enough so the bottom and a tiny bit of the sides of pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.
Hi Jody,
Thank you so much for the tip! I will add it to the recipe for other bakers. 🙂
Hello Cindy,
I am going to try this cake because I love the comstock cherries. You are right the sweetness of the cherries is perfect.
I make a Duncan Heines black forest cake in a 9 x 13 cover it with Cool Whip and use the Comstock Cherry pie filling on top. Not to sweet not to tart. My husbands favorite cake;
Hi Kathy, Black Forest Cake sounds yummy!!
Can the recipe be doubled? I have a big crowd .
Thanks
Hi Kay, Yes it can.
If you have a Bulk Barn where you live, buy their cherry pie filling. So much cheaper than the canned product and super tasty. Tons of cherries as well. A great dessert that is light.
★★★★★
I have always used less sugar in crust and my Moms filling recipe. I will try your crust but half the sugar. I also will double the crust for a 9×13 pan.
Been quite awhile for Cherry Delight. Usually, they request strawberry, peach or blueberry.
Thanks it all worked together. Yum!
★★★★★
Hi Karen, You’re so welcome! Glad it turned out great!
Love this dessert. I make an ever simpler version of this sort of an icebox cake. I mix a package of cool whip with a package of vanilla or cheesecake pudding mix (made per box direction) . Layer the mix with Graham crackers. Top with Canned cherry filling. Let it refrigerate overnight.
This was delicious. Will definitely make again and will try it with blueberry pie filling and strawberry pie filling.
I have made this for years and for cheesecake I whip 2 packages of dream whip and cream cheese.
Would this work with a premade graham cracker crust and in pie form? Or would there be too much filling for a pie?
Hi Hannah, The crust would work but yes it would be too much filling.
Can I use canned spray whipping cream instead of coolwhip?
Hi Carey, You can but it doesn’t hold up as well as the cool whip.
Can you freeze ??
Hi Sharon, Yes you can freeze it. Thaw it overnight in the refrigerator.
I’m considering making this in individual servings, using cupcake size paper baking cups assembled in the muffin tins. Any advice or idea how many the recipe will make?
H Cheryl, That’s a good question. I’m really not sure. I haven’t made this into individual servings. However, you might reference my recipe for https://mycountrytable.com/mini-cheesecakes/. This might give you some idea.
Hi, this looks so delicious! I didn’t see the size of pan to use, but since I see that it serves 9, am I to assume that it is made in a square 9″x9″ pan, or possibly a 8″x8″ pan? Thank you!
Hi Kathy, Yes a 9 x 9.
also good with strawberries and strawberry glaze
Can you put this recipe in a 9’x13 pan? I make pretzel jello in this size and I like the thickness.
Hi Dolly, Yes you can.
Hi, I do love this recipe and I do variate toppings from time to time . One other ingredient I use after lining my pan with gram cracker crumbs, I place crushed pecans on top, then the filling, and last the toppings . My family loves it! Try it it’s delicious .
Oh. My. Sweet. Lord. This is fantastic and so easy and so travel friendly. But more importantly, so DELICIOUS! I have never been a Cool Whip person so I tend to avoid recipes that use it as an ingredient, but the combination of the cream cheese and graham cracker base and cherries on top sold me on trying this dessert. I am SO glad I did. This is something that I could whip up and bring to a sick friend or to a lunch with friends or to a family gathering. Thank you for sharing! And thank you to the reader who left the “removal” tip in the comments. Super helpful and right on point!
P.S. I would attach photos but there’s no space to do that.
For those of you having trouble with the crust sticking to the pan, try spraying the bottom of the pan with a cooking spray like Pam, then put a piece of parchment paper on top of the spray. The spray will help to keep the parchment paper in place when you put the crust on top of it. For crusts that ore not baked, I have also cut a piece of flexible kitchen chopping mat to fit the bottom of my pan and but the crust on top. This also extends the life of your pan by protecting the bottom of your pan from cut marks.
I would skip the artificial topping entirely and sub some freshly whipped cream, fold that in the softened cream cheese, add a tablespoon or so of lemon juice and some sweetened condensed milk. Everything else the same.
Made this for a family birthday as dinner was at a restaurant and we needed something a bit lighter than a conventional cake. This was such a big hit that I think we’ll be making this for all of our summer birthdays (and any other time for that matter!)
Made this for the first time….it was a big hit !!!!!! So easy and no oven needed……I will definitely be making this again and might try a different topping such as blueberry pie filling …..thanks for a great recipe…..I might try it in mini mason jars too…..
Hi Marie, I’m so happy it was a hit and I’m sure blueberry would be great too. 🙂
Love this. I added frozen blueberries to the cherry topping. However, Amazing amount of clean up!!
★★★★★
Great recipe but my filling did not seem to set up too well. Is that a sign of over-mixing?
Hi Ann, Was your cool whip the small 8-ounce? It should definitely set up once refrigerated. Over mixing should not matter. I’m not sure what you did, unless your ingredients were warm and needed to be chilled after making the recipe.
If I double the recipe, what size pan should I use?
Hi Stefanie, You should use a 9 x 13.