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
So if I want a 13×9 size pan how do the ingredients change?
How to make it a 9 x13?
Hi Sue, You can double the recipe and make it in a 9 x 13.
I made the doubled recipe today. 8×8 simply doesn’t last long around here.
Also, chocolate graham crackers for the crust are a fabulous combination with cherries. In addition, I used almond flavoring instead of vanilla and it’s a perfect mix of flavors.
I like to play with peaches, apples, strawberries, and varied berries using just a simple syrup (1/2 water, 1/2 sugar) with cornstarch and flavored extract.
I’ll let you know when I develop the savory version but I’m thinking rosemary crackers with crushed nuts and onion & garlic powders. Filling could be cream cheese with dill, chopped scallion, diced red/yellow peppers and ranch dressing. If made on round cookie sheet, cut vegetables placing in concentric circles would be nice.
Such a versatile dish!
★★★★★
Love this desert so much. So easy to make
Sahara or Gobi? I think you meant to say “dessert”.
Well I dumped some powdered sugar in the graham crackers. We’ll see tomorrow. Oops!
Hi
If I make it in advance , will the pie filling topping bleed in the cream cheese mixture ?
Hi Nazie, It won’t seep in unless it’s runny.
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.
If you don’t care for cool whip, is there a way to stabilize fresh whipped cream to support the weight of the topping??
Hi Richard, You can mix about 1 teaspoon of unflavored gelatin with a tiny bit of water, then add it to the whipping cream as you whip it.
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.
Hi
Can I use homemade blueberry/raspberry reduction?
Hi Nazia, Yes, you sure can. Just make sure it’s reduced enough so that it’s rather thick.
If I double the recipe, what size pan should I use?
Hi Stefanie, You should use a 9 x 13.
Is the cool whip frozen or refrigerated when mixed?
Hi Cilla, It’s refrigerated.
Just like my favorite “cherry delight” recipe. I’ve made it dozens of times over the past 30 or so years and we never tire of it – especially for carrying to a group dinner. For variation at church dinners, I do 1/2 cherry and 1/2 blueberry – makes for happy dessert lovers.
I want to make it in a 13×9 pan……… do I just double the ingredients?
i am making the cherry delight dessert. was wanting to know if i really need to use the unsalted butter for th
Hi Kathy, No you can use salted.
I’ve used this recipe for years but I add 1 cup of sour cream in it! The tastes is amazing!!! Just thot I’d share!
★★★★★
I’m not to much of a crust guy, I normally eat everything but the crust and my Grandmother wanted to kill. But this is my all time favorite dessert, if not top 5 growing up despite the crust issue. So in high school my grandmother and I experimented with it. We tried: *all crust I used coconut oil*
+Gram Cracker/ Cherry filling/ Cheesecake/ Cherry filling
+Crushed Pretzels using a similar recipe thats on this page and what I put above. ***Crushed Crushed by hand or roller and leave crust with small pieces of pretzels. This allows the cheesecake mix or Cherry filling to creep into the crust.
*My favorite White Chocolate Chip Cookie Dough crust followed by Cheesecake and Cherries or Cherries Cheesecake Cherries.
*OK so this might sound off but it was surprisingly amazing. My Aunt makes a version of this thats Cheesecake topped with Cherry Jell-O filled with Cherries. Her crust is made of Gram Cracker, Coconut oil, Cherry Juice from above Cherries, Touch of salt, and small amount of sugar. BAKE IN SPRAYED OR COVERED PAN AND IN A HAMID OVEN( KEEP WATER IN THE OVEN TO CREATE STEAM, THIS WILL ALSO HELP PREVENT STICKING.)
Hi Ryan, Thanks for all the great tips!! 🙂
Sounds so delicious
Thank you Cindy for what your sharing.
I’m the same way I love cooking & I as well took lesson from my nanny & my big mama .
Just good old county cooking nothing better
Hi Shawna, You’re welcome! I think all recipes should be shared, especially those great ones from the past. Happy holidays! 🙂
This is a crowd pleaser!!!!!! This dessert was desired again for Thanksgiving 2022. I never got a piece because my family ate all of it before I was able to grab a piece.
My husband loves the awesome dessert so much that he told his daughter, whom we are visiting for Christmas, about it. So, I’ll be making it again.
This time I will DOUBLE the recipe.
BEST EVER DESSERT.
★★★★★
What is the first ingredient, it is covered up by an ad and all I see is red dot.
In the crust? It’s 7 tablespoons of unsalted butter. In the filling it’s one 8-ounce cream cheese. Sorry about the ad.
Thank you.
Oh my so easy and yummy. Thank you
Delicious. However, we LOVE cherries & I always use 2 cans of cheery pie filling!
★★★★★
Hi. Can I use Vanilla Wafers instead of graham crackers for the crust?
Hi RT, Yes you can.
I used to make this all of the time when I was younger. However, instead of graham crackers, I used vanilla wafers and chopped walnuts. Also I don’t recall using the powdered sugar. And the toppings…any work. Thanks for bringing back the memories.
Cherry Delight has always been a family favorite. I too, always thought the filling to crust ratio was off. This recipe is perfectly balanced in flavor and texture!
★★★★★
Delicious! I thought the amount of filling could have been halved, OR I could’ve double the crust and cherries and put it in a 9×13. But that’s just personal preference on your crust:filling ratio!
★★★★★
Made this for Christmas and my family and friends loved.it. It will be a go to dessert for now and so easy.
Served this tonight for a small dinner party and got rave reviews. I must say it was the easiest and best cheesecake I’ve ever made…way better than my regular recipe. Thank you……
★★★★★
I made this dessert yesterday. It was really good! I sprayed my pan before pressing the crust into it and had no problem with getting it out and it holding together. My only question was if I was to “mix” in the whipped topping with the cream cheese or “fold” it in. I used my mixer to mix it in and it worked but usually recipes call for folding whipped topping in. Which is correct?
★★★★★
Hi Michele, Anytime you add whipped topping or whipped cream, you’ll probably see the words “fold in”, simply because they are whipped and you don’t want to break down the whipped texture. You can use your mixer for the cool whip but be gentle with it, so it stays whipped. This is especially important with whipped cream.
I would make this cherry pie recipe in a minute if the ingredients (mainly milk and cream cheese) weren’t super expensive when food prices go up dairy products are twice as high as cream cheese at$4 dollars just for a 8oz cream cheese and that’s for one,some store charge $5.99 for the same product just like milk,most stores charging $4.99 to $5.89, and again very few stores will give you milk under $6dollars like $2.49 to $3.48 so when prices start to drop, I’ll consider making this pie.
I’d like to add white chocolate chips. Would you melt or add in as is? Also, approximately how much?
Hi Sheila, I haven’t added chocolate to this recipe. However, if you’re going to, I suggest melting the chips and mixing the chocolate into the cream cheese.
This dessert is so easy and so good….and u dont even need an oven!!!
Made it a few times now and it’s always a hit ….everyone was impressed !!!!
U can switch it up with blueberry or pineapple or strawberry topping
I lined the pan with parchment paper for easy removal.
Thanks for a delicious and easy recipe.
I’ll be making it again for sure.
Do I need to double the listed ingredients for the crust to make it as thick as the other two layers??
Hi Lise, No you don’t. Some people even like a thinner crust and make this in a 9 x 13.
My mom made a version of this way back in the 60s. The graham cracker crust wasn’t baked either. The filling was made with a packet of Dream Whip (and the milk and vanilla just as called for in the package directions) and cream cheese. I prefer that to Cool Whip.
Hi Karen, That’s how my mom made it too. Unfortunately, it’s hard to find Dream Whip these days in my area.
Well that’s a bummer. I think it’s still available in my area. Thanks for sharing an alternate recipe, though.
I know…I loved the dream whip and it brings back childhood memories.
Making this (9×13) for the day at voting precinct
But, instead of CoolWhip I’ll make my Cream cheese and Sweet Condensed Milk,,, add lemon juice to firm it up, also takes lot sweetness away.
ALSO. JULY. 4 th. 9×13
Long ways of pan,,, Alternate Cherries, //. Blueberries. approximately an inch between left plain ,,,,, to give the
RED. (White) BLUE
Possibly. Use. Small Amount of
VERY. FINE. SHREDDED. COCONUT
For the White
This recipe is great. The only change I make is to add almond extract (1 teaspn) to either cherry or blueberry pie filling. It really makes it even better.
This recipe was absolutely delicious and most of all easy to make. My entire family loved it.
★★★★★
Will it work with real whipped cream instead of Cool Whip? Making it for Easter dinner.
★★★★★
Hi Gayle, It will, but whipping cream breaks down quicker than cool whip. I would keep it refrigerated until ready to serve.
Really easy recipe looked very pretty can’t wait to try it it’s chilling in fridge right now, I will try that release method.
I have been making this for over 30 years. My daughter just loved this dish. I always add Walnuts or pecans to my cracker crust adds aliitke extra. Enjoy this is a dish that is so delicious I’ve always put mine on a cookie sheet and pre bake my crust for about 10 min let it cool and add my toppings. But I have come to the conclusion I don’t have anymore room in my fridge for a big cookie sheet so today I’m going to try the pre-made cracker crust shell and see how it turns out. I’ll just add my walnuts to the crust and prebake for about 10 min like I do my when I make my crust from scratch.
My Family has deemed this a Favorite and is needed very often! DELICIOUS!!♥️♥️
★★★★★
Great treat I have made for years…..I line my pan with parchment and the pieces are easy to remove.
★★★★★
When the recipe changes to the choices for 1x, 2x or 3x, the pan size has not changed! Also, the second ingredient, graham cracker crumbs remain the same, no matter the size, even when everything else changes to a larger amount.
Very, very CONFUSING! Somebody needs to do a better job at proofreading when it comes to recipes!
Hi Esther, Sorry about your confusion. I double checked the recipe conversion (scale). It actually is correct. It calls for 1 1/2 cups of graham cracker crumbs, 2X is 3 cups, and 3X is 4 1/2 cups. The pan size will never change on any recipe that has a scale measurement. This recipe calls for an 8 x 8 pan. You would simply double that to a 9 x 13 or two 8 x 8 pans, etc.
Always need to double this! They love it.
★★★★★
I have made this for years BUT I always use a store bought graham cracker pie crust which works great. And best of all—no worries about a soggy bottom.
Simple and delicious! My family enjoyed it! Will be making it again!
★★★★★
Been making this recipe for many years but switched to homemade whipped cream the last 10 years as cool whip is so bad for you, I also add a 1/4 c of lemon juice to the cream cheese filling and the vanilla goes into the homemade whipped cream
Can I make this dessert and then freeze it ? Maybe leave the cherry pie filling off? Or if I make it on a Wednesday morning…can I leave it in the fridge until Saturday or Sunday? And if so how long will it last after that ? Thanks so very much
★★★★★
Hi Diane, I’m not sure about freezing it. I’ve never tried freezing it. However, if you make it, it should easily keep a few days in the fridge.