Description
A no-bake dessert layered with a graham cracker crust, cream cheese filling, cherry pie filling, and a pecan topping. Nourishing and nostalgic, it’s the perfect comfort treat for summer gatherings.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup chopped pecans (for crust)
24 oz cream cheese, softened
1 cup powdered sugar
1 cup cherry pie filling (no alcohol)
1 can (12 oz) no-sugar-added cherry juice or syrup (for cherry layer, optional for extra juice)
1/2 tsp vanilla extract
2 cups whipped cream
1/4 cup milk
1/2 cup chopped pecans (for topping)
Instructions
Butter the bottom and sides of a 9×13 inch baking dish.
In a medium bowl, combine graham cracker crumbs, 1/3 cup melted butter, and chopped pecans.
Press the mixture into the prepared dish and set aside to cool.
In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Fold in cherry pie filling gently but thoroughly.
Spread the cream cheese-cherry mixture over the crust.
In a separate bowl, mix whipped cream and milk until soft peaks form. Spread this over the top of the cream cheese layer.
Top with the remaining 1/4 cup chopped pecans by gently pressing them into the whipped cream.
Refrigerate for at least 4 hours or until set.
Cut into squares and serve chilled.
Notes
Make sure the cream cheese is fully softened for best blending.
For a spiced variation, add a pinch of cinnamon or nutmeg to the cream cheese layer.
For a non-dairy version, use vegan graham crackers and cream cheese.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (1 square)
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg