Cherry Yum Yum

5 from 4 votes

Cherry yum yum is a no-bake layered dessert with a graham cracker crust, two thick layers of sweetened cream cheese, and cherry pie filling. Cold, creamy, and made for a crowd.

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 410kcal

Author: Jennifer Fishkind

Ingredients

2 cups graham cracker crumbs (Kellogg's brand used)
½ cup unsalted butter melted and cooled
16 ounces (2 8-ounce) blocks cream cheese softened to room temperature
1 cup powdered sugar sifted
1 teaspoon vanilla extract softened
16 ounces (2 8-ounce) containers frozen whipped topping thawed (Cool Whip brand used)
42 ounces (2 21-ounce) cans cherry pie filling (Duncan Hines COMSTOCK More Fruit brand used)

Instructions

Lightly spray a 9x13 baking dish with nonstick spray and set aside.
To a medium bowl, add the graham cracker crumbs and melted butter, then stir to combine. The mixture should resemble wet sand. Reserve 2 tablespoons of the buttered graham cracker crumbs for the topping.
2 cups graham cracker crumbs , ½ cup unsalted butter
Press the graham cracker crumb mixture (minus the reserved 2 tablespoons) firmly into the bottom of the prepared 9x13 baking dish to form a crust. Place the crust into the freezer for 15 minutes to harden while preparing the remaining ingredients.
In a large mixing bowl, beat the cream cheese for 2-3 minutes using a handheld mixer on medium-high speed until no lumps remain.
16 ounces (2 8-ounce) blocks cream cheese
Add the powdered sugar and vanilla extract, then beat for an additional 1-2 minutes or until smooth and creamy.
1 cup powdered sugar, 1 teaspoon vanilla extract
Gently fold in the thawed whipped topping until evenly combined and the mixture is light and fluffy.
16 ounces (2 8-ounce) containers frozen whipped topping
Remove the crust from the freezer, top the crust with half the cream cheese mixture, and gently spread to an even layer.
Spoon the cherry pie filling over the cream cheese layer, spreading into an even layer, then add small dollops of the remaining cream cheese mixture over the cherries. Using a small offset spatula, carefully spread the cream cheese mixture in an even layer, being careful not to mix the layers.
42 ounces (2 21-ounce) cans cherry pie filling
Sprinkle the reserved 2 tablespoons graham cracker crumb mixture evenly over the top of the final cream cheese layer for garnish.
Cover with plastic wrap and refrigerate for a minimum of 6 hours (up to overnight) or until well chilled for clean cuts when sliced and served.

Notes

Chill this at least 6 hours before you cut it, or overnight for the cleanest slices. At 4 hours it is still too soft to cut. I leave the sugar out of the crust on purpose, since it holds together better that way without baking. If you want a firmer, crunchier crust, bake it at 350°F for 10 minutes and cool it completely first. Reach for cherry pie filling labeled "more fruit" or "premium" for more cherries and less glaze. Store covered in the refrigerator for up to 3 days, or freeze for up to 3 months and thaw overnight in the fridge.

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