Classic Cherry Delight

 Classic Cherry Delight
A retro favorite that’s light,
 creamy, and not overly sweet. You’ll stack a
 buttery graham crust, a fluffy cream-cheese cloud, and a glossy cherry layer—then let the fridge do the rest.

Make ahead friendly—best texture after an overnight chill.

Table of Contents

    At a Glance
    Ingredients
        Crust
        Filling & Topping
    Step-By-Step Instructions
    Tips & Variations
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At a Glance

Prep: 15 minutes

Chill: 2 hours (or overnight)

Total: ~2 hrs 15 mins

Yield: 9–12 squares (8×8-inch pan)


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Butter
Chocolate
Ingredients
Crust

    7 Tbsp unsalted 

     butter, melted
    1 1/2 cups graham cracker crumbs (about 9 whole crackers)
    3 Tbsp granulated sugar

Filling & Topping

    8 oz cream cheese, softened
    1 cup powdered sugar
    1 tsp pure vanilla extract
    1 (8 oz) tub whipped topping (Cool Whip), thawed
    1 (21 oz) can cherry pie filling

Step-By-Step Instructions


    Crust: In a bowl, mix melted butter, graham crumbs, and sugar. Press firmly into a lightly greased 8×8-inch dish. Set aside.
    Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until lump-free. Fold in whipped topping just until combined.
    Assemble: Spread filling evenly over crust. Spoon cherry pie filling on top; spread gently to the edges.
    Chill & serve: Refrigerate at least 2 hours (overnight preferred). Slice and serve cold. Store covered in the refrigerator.

Tips & Variations

    Clean slices: Dip the pan bottom in very hot water for ~30–60 seconds, then cut with a hot knife—wiping between cuts.
    Pan size: Double the recipe for a 9×13-inch pan (great for potlucks).
    Swap the fruit: Try blueberry, strawberry, or mixed-berry pie filling.
    From scratch topping: Use your favorite homemade cherry pie filling if you prefer.

Storage: Keep covered and refrigerated up to 4 days. Not ideal for freezing (the topping can weep).
Recipe by tinsuf. Replace the image URL above with your own photo before publishing.