Cherry Delight
Servings: 8–10
Prep Time: 15 minutes
Chill Time: 2–3 hours
Ingredients:
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1 graham cracker crust (store-bought or homemade)
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1 can (21 oz / 595 g) cherry pie filling
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1 package (8 oz / 225 g) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 container (8 oz / 240 ml) whipped topping (like Cool Whip)
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1 cup chopped nuts (optional, like pecans or walnuts)
Instructions:
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Prepare the cream layer:
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In a bowl, beat the softened cream cheese until smooth.
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Add powdered sugar and vanilla extract; mix until creamy.
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Fold in half of the whipped topping until well combined.
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Assemble the dessert:
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Spread the cream cheese mixture evenly over the graham cracker crust.
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Spoon the cherry pie filling evenly over the cream layer.
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Spread the remaining whipped topping on top.
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Sprinkle chopped nuts over the top if desired.
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Chill:
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Refrigerate for at least 2–3 hours to let it set and the flavors meld.
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Serve:
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Slice into squares or bars and serve chilled.
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Tips & Variations:
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🍫 Chocolate twist: Sprinkle mini chocolate chips between the cream layer and cherries.
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🍓 Berry swap: Use strawberry or blueberry pie filling instead of cherries.
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🥥 Tropical version: Add shredded coconut on top with nuts.
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🕒 Make-ahead: Can be made a day in advance and stored in the fridge.
If you want, I can also give a quick no-bake Cherry Delight recipe using pudding that’s even creamier and faster to assemble. Do you want that version?
