Side Pannel
Cherry Delight r3
Cherry Delight r3
- Recipe Submitted by maryjosh on 10/07/2016
Ingredients List
- for the crust:
- 2 and 1/2 c graham cracker crumbs
- 2 Tbsp granulated sugar
- 3/4 c melted butter
- for the filling:
- 2 8oz. packages cream cheese, softened
- 1 8oz. tub whipped topping (I used Cool Whip)
- 1 c powdered sugar
- 2 tsp vanilla extract
- for the topping:
- 1 21oz. can cherry pie filling (I used Lucky Leaf)
Directions
to make the crust:
Line a 13" x 9" pan with aluminum foil.
In a large mixing bowl, stir together cracker crumbs, sugar and melted butter.
Press into the bottom of the pan.
To prebake the crust (it makes it more sturdier): bake for 10 minutes at 375 degree F. Cool completely before adding the filling layer.
to make the filling:
In a large mixing bowl, mix cream cheese with an electric mixer until smooth.
Add vanilla and powdered sugar and mix well, about 2 minutes.
Add whipped topping in two additions, mix just until combined.
Do not overmix.
Spread the filling over the crust.
Refrigerate until set, at least 2 hours or overnight.
to serve:
Cut the dessert into squares. Top with filling just before serving.
Refrigerate leftovers.
Line a 13" x 9" pan with aluminum foil.
In a large mixing bowl, stir together cracker crumbs, sugar and melted butter.
Press into the bottom of the pan.
To prebake the crust (it makes it more sturdier): bake for 10 minutes at 375 degree F. Cool completely before adding the filling layer.
to make the filling:
In a large mixing bowl, mix cream cheese with an electric mixer until smooth.
Add vanilla and powdered sugar and mix well, about 2 minutes.
Add whipped topping in two additions, mix just until combined.
Do not overmix.
Spread the filling over the crust.
Refrigerate until set, at least 2 hours or overnight.
to serve:
Cut the dessert into squares. Top with filling just before serving.
Refrigerate leftovers.
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