Prep Time: 20 mins | Total Time: 20 mins | Servings: 12
This amazing bedded dessert is one to keep! Another no-bake genius that will blow you away. Enjoy layers of sweetened graham cracker crumbs, cream cheese, cherry pie filling, and fresh whipped cream in a slice with this heavenly Cherry Yum Yum!
Ingredients
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1 ½ c. graham cracker crumbs
6 tablespoons salted butter, melted
1 (8 ounces) block cream cheese, softened to room temp.
½ c. sugar
2 c. (1 pint) heavy whipping cream
3 tablespoons sugar
½ teaspoon vanilla extract
1 (21 ounces) can cherry pie filling
HOW TO MAKE NO-BAKE CHERRY YUM YUM
Step 1: Into a Ziploc bag, place about 10 graham cracker sheets and pound using a rolling pin or flat meat tenderizer (or any heavy object). Make sure to have enough crumbs (about 1 ½ cups).
Step 2: Place the melted butter and graham cracker crumbs in a medium bowl. Mix well until combined. Reserve 2 tbsp of the crumbs for the topping later. Into a 9 x 9-inch baking dish, transfer the rest of the crumbs, pushing it down to make a flat layer using your hands.
Step 3: Mix the softened cream cheese with half a cup sugar until well combined. You can make this in a stand mixer or a handheld electric mixer. Set aside.
Step 4: To make the whipped cream, place the heavy whipping cream, 3 tablespoons sugar, and vanilla extract in another bowl. Mix with a stand or electric mixer on high speed for about 1 to 2 minutes until stiff peaks form. If using a cool whip, skip this step.
Step 5: Whip the cream cheese mixture with the whipped cream using your hands until well incorporated. Over the crust, evenly spread half of this cream cheese/whipped cream mixture.
Step 6: On top of the whipped cream layer, evenly spread the cherry pie filling and top with the rest of the cream cheese/whipped cream mixture. Evenly spread, then top with the reserved graham cracker crumbs. Place in the fridge to chill for a few hours or overnight.
Nutrition Facts:
Calories: 339kcal | Carbohydrates: 35g | Protein: 1g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 144mg | Potassium: 100mg | Sugar: 15g | Vitamin A: 860IU | Vitamin C: 2.1mg | Calcium: 41mg | Iron: 0.6mg
Ingredients
- 1 ½ c. graham cracker crumbs
- 6 tablespoons salted butter, melted
- 1 (8 ounces) block cream cheese, softened to room temp.
- ½ c. sugar
- 2 c. (1 pint) heavy whipping cream
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 (21 ounces) can cherry pie filling
Instructions
Step 1: Into a Ziploc bag, place about 10 graham cracker sheets and pound using a rolling pin or flat meat tenderizer (or any heavy object). Make sure to have enough crumbs (about 1 ½ cups).
Step 2: Place the melted butter and graham cracker crumbs in a medium bowl. Mix well until combined. Reserve 2 tbsp of the crumbs for the topping later. Into a 9 x 9-inch baking dish, transfer the rest of the crumbs, pushing it down to make a flat layer using your hands.
Step 3: Mix the softened cream cheese with half a cup sugar until well combined. You can make this in a stand mixer or a handheld electric mixer. Set aside.
Step 4: To make the whipped cream, place the heavy whipping cream, 3 tablespoons sugar, and vanilla extract in another bowl. Mix with a stand or electric mixer on high speed for about 1 to 2 minutes until stiff peaks form. If using a cool whip, skip this step.
Step 5: Whip the cream cheese mixture with the whipped cream using your hands until well incorporated. Over the crust, evenly spread half of this cream cheese/whipped cream mixture.
Step 6: On top of the whipped cream layer, evenly spread the cherry pie filling and top with the rest of the cream cheese/whipped cream mixture. Evenly spread, then top with the reserved graham cracker crumbs. Place in the fridge to chill for a few hours or overnight.
