|Nutritional Guidelines (per serving)|
It's hard to believe that this delicious layered cherry and cream dessert requires no cooking. But it's true -- the dessert assembly is a snap and all you have to do it chill it. Cherry pie filling tops a sweetened cream cheese layer with a buttery graham cracker crust.
The richness of the cream cheese combined with the tartness of the cherry pie filling, served up cold, is a tasty finale to a satisfying dinner on the deck or patio. Cherry pie filling labeled "Premium" is a good choice because it contains 30% more fruit. If you have fresh cherries, make a homemade cherry pie filling.
Replace the fresh whipped cream and powdered sugar with 2 cups of whipped Dream Whip topping if you'd like, or use thawed frozen whipped topping (e.g., Cool Whip).
- 1 1/4 cups graham cracker crumbs (see note)
- 1/4 cup melted butter
- 1 (8 oz) package cream cheese (room temperature)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup chilled whipping cream
- 1 can cherry pie filling
Combine the graham cracker crumbs and melted butter and press into an 8-by-8 inch pan or glass dish and chill.
Beat the cream cheese until fluffy; add the powdered sugar and vanilla, then beat until smooth.
Whip the cream and fold into the cream cheese mixture.
Spoon the cream cheese mixture onto the chilled crust and spread it evenly.
Spoon the cherry pie filling evenly over the cream cheese layer.
Cover the dessert with wax paper or plastic and put it in the freezer.
Before it's entirely frozen, cut the dessert into squares and then return it to the freezer.
Remove the dessert from the freezer about 20 to 30 minutes before serving.
Note: 7 graham cracker rectangles (14 of the smaller squares) yields 1 cup of fine crumbs.