NO BAKE CHERRY YUM YUM

 


NO BAKE CHERRY YUM YUM


Ingredients:

1 1/2 cups graham cracker crumbs

6 tbsp salted butter, melted

1 (8 oz) block cream cheese, softened to room temp.

1/2 cup  granulated sugar, divided use

2 cups 1 pint heavy whipping cream*

3 tbsp granulated sugar

1/2 tsp. vanilla extract

1 (21 oz) can cherry pie filling

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Instructions:

  1. Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups in crumbs.
  2. In a medium bowl, combine melted butter with graham cracker crumbs.
  3. Set aside 2 tbsp. of the crumbs (we'll use that for the topping.)
  4. Spread the rest of the crumbs into a 9x9 baking dish. Push down with your hands to make a flat layer.
  5. Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
  6. In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tbsp. sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
  7. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
  8. Spread half of the cream cheese/whipped cream mixture evenly over crust.
  9. Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs.
  10. Refrigerate for a couple hours (or overnight) before slicing and serving.
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