No-Bake Cherry Yum Yum
A layered, creamy, cherry-topped treat with a buttery graham cracker and pecan crust and silky cream cheese filling.
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs about 14 full-size crackers
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup salted sweet cream butter melted and cooled
For the Cream Cheese Filling
- 1 (8-ounce) package cream cheese softened
- 2 (8-ounce) containers whipped topping (Cool Whip) thawed
- 1 1/4 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 (21-ounce) cans cherry pie filling
- 3 tablespoons finely chopped pecans for garnish
Instructions
- Prepare the crust. In a medium bowl, combine graham cracker crumbs, chopped pecans, and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of a 9x13-inch baking dish. Bake at 350 degrees F for 8 to 10 minutes, until lightly golden. Let cool completely before adding the filling.
- Whip the filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, beating until creamy and lump-free. Gently fold in one container of whipped topping using a spatula. Do not overmix, or the filling may deflate.
- Layer the dessert. Spread half of the cream cheese mixture evenly over the cooled crust. Spoon one can of cherry pie filling over the cream cheese layer, spreading gently to the edges. Top with the remaining cream cheese mixture, then the second can of cherry pie filling. Finish with the second container of whipped topping, spreading it into soft peaks or a smooth layer.
- Chill. Sprinkle the remaining 3 tablespoons of chopped pecans over the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the layers to set and the flavors to meld.
- Serve and enjoy. Slice into squares with a sharp knife, wiping the blade between cuts for clean layers. Serve chilled.
Notes
Use full-fat cream cheese for the best texture. If you prefer a less sweet crust, reduce the granulated sugar to 2 tablespoons. For a nut-free version, simply omit the pecans or replace them with extra graham cracker crumbs. Make sure the whipped topping is fully thawed in the refrigerator before folding it into the filling. For a firmer crust, press the mixture using the bottom of a measuring cup. If you are short on time, you can skip baking the crust, but it will be crumblier.