I did a NO BAKE APPLE YUM YUM a while back and we all loved it. But my favorite flavor is always cherry, so I had to make a cherry version. It couldn’t be simpler. Whether you don’t feel like baking or it’s too hot to turn on the oven, this is a perfect dessert!
1 1/2 cups graham cracker crumbs
6 tablespoons salted butter, melted
A block of cream cheese, softened at room temperature.
1/2 cup granulated sugar, divided use
2 cups 1 pint of heavy whipped cream
3 tablespoons of granulated sugar
1/2 teaspoon vanilla extract
1 can of cherry pie filling
Start by crushing the graham crackers into crumbs. I put about 10 sheets of graham crackers in a ziploc bag and hit them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups in crumbs.
In a medium bowl, combine the melted butter with the graham cracker crumbs.
Set aside 2 tablespoons of the crumbs (we will use them for the dressing).
Spread the rest of the crumbs on a 9×9 baking sheet. Push down with your hands to make a flat layer.
Then combine the softened cream cheese with 1/2 cup of sugar. This is easier if you use a stand mixer or an electric hand blender. Set this bowl aside.
In a separate bowl (to make the whipped cream), combine the heavy whipped cream, 3 tablespoons of sugar and the vanilla extract. Using a stand or electric mixer, beat until stiff peaks form. You can skip this if you use COLD BATTERY. This will take a minute or two on a high-speed setting.
Combine cream cheese mixture with whipped cream, by hand, until well combined.
Spread half of the cream cheese mixture and whipped cream evenly over the crust.
Spread cherry pie filling evenly over the whipped cream layer. Finally, top with the remaining cream cheese and whipped cream mixture. Spread evenly. Cover with the reserved graham cracker crumbs.
Refrigerate for a couple of hours (or overnight) before cutting and serving.