Cherry Delight

Cherry Delight is such a great dessert! It’s perfect for parties, very easy to make, and is universally loved by all.

This recipe is made using delicious pecan sandies, cherry pie filling, and a cream cheese mixture. It can easily be made ahead of time on those busy party days, for instance.

I first had this dessert over 15 years ago. My sister in law brought it over to one of my children’s birthday parties, where it was quickly gobbled up by hungry kids and adults. I have been making it ever since.

Have I ever made cherry pie with canned filling? No, no I haven’t. I do, however, purchase cherry pie filling specifically for this recipe. It’s one of my most popular desserts, wherever I go, and we especially love it in warmer weather months. You better believe it’s on the list for all the backyard Bar-B-Q’s we host and attend. That and my baked beans.

By the way, I found this raspberry filling online and I can’t wait to try it next!

So I hope you enjoy this delicious dessert! Tell me what you think below!

Print Recipe

Cherry Delight

This delicious dessert is sure to "delight" all your family and guests.

Prep Time10 minutes mins

Cook Time8 minutes mins

4 hours hrs

Course: Desserts

Cuisine: American

Keyword: cherry, delight, pecan

Equipment

• food processor
• Mixing bowl
• baking dish

Ingredients

• 2/3 package pecan sandies (approx 12 cookies)
• 2 tablespoons butter, melted
• 1 8 oz. package cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup granulated sugar
• 1/2 cup heavy cream, whipped (or half a container of cool whip)
• 1 can Cherry pie filling

Instructions

• Place cream cheese on counter several hours to come to room temperature.
• Preheat oven to 350.
• Pulverize cookies in food processor, add melted butter, mix well.
• Press cookie mixture into an 8×8 or 9×9 greased baking dish.
• Bake at 350 7-8 minutes. Allow to cool completely.
• Add softened cream cheese and both sugars to mixing bowl.
• Using a hand mixer or stand mixer, beat mixture until smooth and incorporated.
• Fold in whipped cream/cool whip.
• Spread cream cheese mixture over cookie layer.
• Carefully spread cherry pie filling over cream cheese mixture. I usually dollop several spoonfuls all over to help with spreading.
• Place in fridge and allow to meld for at least 2 hours, or even overnight.

Notes

To whip heavy cream, using the whisk attachment on your stand mixer, whisk until stiff peaks form, adding 2-3 tablespoons sugar during whisking. This will take several minutes. Do not over whip or you’ll end up with butter.