Okay, let’s dive into one of my all-time favorite easy desserts: classic cherry delight! I remember the first time I had this dreamy confection; it was at my Aunt Carol’s Fourth of July BBQ, and amidst all the grilling and games, this pink, fluffy cloud of deliciousness just stole the show. I mean, who can resist a cool, creamy, sweet treat on a hot summer day? It was love at first bite, and I immediately begged her for the recipe.

What I discovered was that this seemingly decadent dessert was actually incredibly simple to make! It’s become a staple in my house for potlucks, picnics, and even just those days when we need a little pick-me-up. Picture this: a buttery, crumbly crust, a luscious cream cheese filling, and a generous topping of sweet, juicy cherries nestled in a light, airy cloud of whipped topping. It’s a symphony of textures and flavors that will have everyone reaching for seconds (and thirds!).

Honestly, even on the busiest weeknights, I can whip up a classic cherry delight in no time. It’s the perfect dessert to bring to a party because it travels well and is always a crowd-pleaser. My picky teenager, surprisingly, is a huge fan, which is a win in my book! Plus, it’s so customizable. You can add nuts, chocolate chips, or even different types of fruit to make it your own.

I know some folks might be intimidated by the idea of making a dessert, but trust me, this is one that anyone can master. Even if you’ve never baked before, I promise you can make this classic cherry delight recipe and have it turn out beautifully. And if you mess up (we’ve all been there!), it’s so forgiving that you can usually salvage it. Don’t be afraid to experiment and have fun!

I can’t wait for you to try this – it’s become such a staple in our house.

Ingredients

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1 (11-ounce) package vanilla wafers, finely crushed (about 3 cups)
6 tablespoons (3/4 stick) unsalted butter, melted
1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract

1 (21-ounce) can cherry pie filling
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans or walnuts (optional)

Okay, let’s talk about these ingredients for a minute. The vanilla wafers are the foundation of our classic cherry delight, and I’ve found that the name brand ones really do have the best flavor. But hey, if you’re on a budget, the store brand works just fine!

For the butter, I always use unsalted because I like to control the amount of salt in the recipe. However, if you only have salted on hand, just omit any additional salt that some recipes might call for (though we’re not using any today!).

Now, the cream cheese is key to that creamy, tangy filling. Make sure it’s softened before you start mixing; otherwise, you’ll end up with lumps, and nobody wants that! I usually take mine out of the fridge about an hour before I start baking, but if you’re in a hurry, you can microwave it for a few seconds (just be careful not to melt it).

I prefer to use full-fat cream cheese for this recipe; it creates a richer texture and flavor than the reduced-fat version. It just blends better with the sweetened condensed milk which, by the way, is another essential ingredient. Don’t try to substitute evaporated milk, it won’t have the same sweetness or consistency. It is important to get it right in order to achieve that cherry dessert!

Lemon juice adds a nice little zing to balance out all the sweetness. I always use fresh lemon juice because it just tastes brighter and more vibrant. If you don’t have a lemon on hand, you can use bottled lemon juice, but I highly recommend fresh if you can.

And then, of course, there’s the cherry pie filling. I usually go for the regular kind, but you could definitely experiment with different flavors, like dark cherry or even a mixed berry filling. For my family, the cherry delight recipe is not complete without it.

Finally, we have the whipped topping. I always use the frozen kind because it’s so convenient, but if you’re feeling ambitious, you could make your own whipped cream from scratch. Just make sure it’s nice and stable so it doesn’t deflate. It will definitely make for a delicious no bake cherry delight. Also, my family loves nuts, so I often add chopped pecans or walnuts for a little extra crunch. But if you’re not a fan of nuts, you can definitely leave them out. Or use some chocolate shavings!

Speaking of storage, any leftover vanilla wafers can be stored in an airtight container at room temperature for several weeks. The sweetened condensed milk can also be stored in the refrigerator for up to a week after opening. As for cost-saving tips, keep an eye out for sales on cream cheese and whipped topping. And don’t be afraid to buy generic brands; they’re often just as good as the name brands and can save you a few bucks!

Step-by-Step Instructions

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Preheat your oven to 350°F (175°C). This is for toasting the crust slightly, it really brings out the vanilla wafer flavor.
In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture into the bottom of a 9×13 inch baking dish. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
While the crust is cooling, prepare the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, lemon juice, and vanilla extract. Beat until well combined and smooth.

Spread the cream cheese filling evenly over the cooled crust. I like to use an offset spatula for this to make sure it’s nice and even. Don’t worry if it’s not perfect; it’s going to be covered with cherries and whipped topping anyway!
Spoon the cherry pie filling evenly over the cream cheese layer. Try to spread the cherries around so that every bite has a good amount. If you prefer a more even distribution, you can chop the cherries up a bit before adding them.
Gently spread the thawed whipped topping over the cherry pie filling. Again, I like to use an offset spatula to make sure it’s evenly distributed. You can also use a spoon, but be careful not to dig into the cherry layer.

Sprinkle with chopped pecans or walnuts, if desired. This adds a nice little crunch and nutty flavor, but it’s totally optional.
Cover and refrigerate for at least 2 hours before serving. This is important because it allows the flavors to meld together and the classic cherry delight to set up properly. I know it’s tempting to dig in right away, but trust me, it’s worth the wait!

Now, let me share a couple of tips that I’ve learned over the years. First of all, make sure your vanilla wafers are really finely crushed. You can use a food processor for this, or you can put them in a zip-top bag and crush them with a rolling pin. Just be careful not to crush the bag!

Also, don’t overbake the crust. You just want it to be lightly golden brown. If you bake it for too long, it will become too hard and dry. And speaking of the crust, if you’re not a fan of vanilla wafers, you could also use graham crackers or even a shortbread crust. Just adjust the baking time accordingly. It’s all about making that perfect easy cherry delight.

When you’re spreading the cream cheese filling, be gentle. If you’re too rough, you’ll end up pulling up the crust. And if you have any lumps in your cream cheese filling, you can try using an immersion blender to smooth it out.

If you somehow have leftovers (which is rare in my house!), they will keep in the refrigerator for up to 3 days. Just make sure to cover them tightly so they don’t dry out.

Serving Ideas

In my house, this classic cherry delight is a family affair. We usually serve it straight from the refrigerator, chilled and ready to devour. It’s perfect on its own, but sometimes I like to add a little something extra.

One of my favorite ways to serve it is with a dollop of extra whipped cream on top. It just makes it feel a little more decadent. And if you’re feeling really fancy, you can sprinkle some chocolate shavings or a few fresh cherries on top for garnish.

This dessert is perfect for so many occasions. I often make it for potlucks and picnics because it’s easy to transport and everyone always loves it. It’s also great for holidays like the Fourth of July or Christmas. And, of course, it’s perfect for those days when you just need a little something sweet to brighten your day. My family loves it after dinner, and it’s definitely one of their favorite cherry desserts.

We love to enjoy it on the patio after a summer barbecue, or snuggled up on the couch during a cozy winter evening. No matter the occasion, this classic cherry delight is always a hit.

Now, let’s talk about portions. This recipe says it serves 12, but honestly, it really depends on how big your slices are. In my house, it usually feeds about 8-10 people because everyone wants a big piece! My husband loves to have it with a scoop of vanilla ice cream on the side, while my kids prefer it plain.

If you happen to have any leftovers, they make a great snack the next day. I’ve even been known to eat a slice for breakfast (don’t judge!). You can also use the leftovers to make parfaits. Just layer the classic cherry delight with some granola and yogurt in a glass.

And if you’re looking for other ways to customize this recipe, you could try using different types of fruit. Blueberry pie filling or strawberry pie filling would also be delicious. You could also add some chopped nuts or chocolate chips to the filling. The possibilities are endless!

No matter how you serve it, I guarantee this classic cherry delight will be a hit. It’s a simple, delicious dessert that everyone will love.

FAQs

Q: Can I make this ahead of time?

A: Absolutely! In fact, I recommend making it at least 2 hours ahead of time to allow the flavors to meld together. You can even make it the day before and store it in the refrigerator.

Q: Can I freeze this?

A: While you *can* freeze it, I don’t recommend it. The whipped topping can sometimes get a little weird after freezing and thawing. However, if you do decide to freeze it, make sure to wrap it tightly in plastic wrap and then foil. Thaw it in the refrigerator overnight before serving.

Q: Can I use a different type of crust?

A: Yes! Graham crackers, shortbread cookies, or even a pre-made pie crust would all work well. Just adjust the baking time accordingly.

Q: What if I don’t like cherries?

A: No problem! You can use any type of pie filling you like. Blueberry, strawberry, or even apple would all be delicious.

Q: Can I use low-fat cream cheese?

A: You can, but I find that the full-fat cream cheese gives the filling a richer, creamier texture. If you do use low-fat, it might not be as thick. For the best easy cherry delight, full fat is highly recommended.

Q: My crust is soggy. What did I do wrong?

A: This could be due to a few things. Make sure you’re using enough butter to moisten the crumbs, and make sure you’re pressing the crust firmly into the bottom of the baking dish. You can also try baking the crust for a few extra minutes to help it crisp up. Also, if your cherry delight recipe is too wet, the crust will soak the wetness and become soggy.

Conclusion

Finished Classic Cherry Delight on a Countertop

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This classic cherry delight recipe is more than just a dessert to me; it’s a slice of nostalgia, a reminder of family gatherings, and a testament to the fact that the simplest things in life are often the most delicious. It’s one of those recipes that I know I can always rely on to bring a smile to everyone’s face.

And now, a few final tips before you head into the kitchen:

Always soften your cream cheese before mixing. This will ensure a smooth and creamy filling. I cannot stress this enough!

Don’t overbake the crust. You just want it to be lightly golden brown.
Be patient and let the dessert chill in the refrigerator for at least 2 hours before serving.

My family enjoys this dessert in so many ways! My son loves it with a scoop of vanilla ice cream, while my daughter prefers it with a sprinkle of chocolate shavings. My husband, on the other hand, likes it just the way it is, plain and simple. He is a big fan of the original no bake cherry delight flavor.

So, there you have it – my classic cherry delight recipe. I hope you love it as much as my family does. Don’t be afraid to get creative and put your own spin on it. And most importantly, have fun!

I’d love to hear how this turns out for your family. Drop me a comment and let me know! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! It’s really the best cherry dessert!

Classic Cherry Delight: A Family Favorite

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This classic Cherry Delight recipe is a simple, no-bake dessert perfect for any occasion. With just a few ingredients and three easy steps, you can create a creamy, fruity treat that everyone will love.

Author: Kiera
Prep Time: 15
Total Time: 135

Yield: 6-8 servings 1x
Category: Dessert
Method: No-Bake

Cuisine: American

Ingredients

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1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

1 (21 ounce) can cherry pie filling
1/2 cup chopped pecans (optional)

Instructions

In a large bowl, combine sweetened condensed milk and thawed whipped topping. Mix well until smooth and creamy.

Gently fold in the cherry pie filling and chopped pecans (if using).
Pour mixture into a serving dish or individual cups. Cover and refrigerate for at least 2 hours before serving.