Cherry Delight Cake Recipe (A Sweet Symphony of Flavors)

by Anne Carter

New Recipe

Course: Dessert Cuisine: American Prep Time: 15 minutes  Cook Time: 15 minutes  REFRIGERATION TIME: 3hours Total Time: 3hours  30minutes Calories: 478kcal Author: Anne Carter

Easy Cherry Delight Recipe

– Mixing Bowl – Baking Dish – Electric mixer – Measuring Cups – Can Opener – Plastic Wrap – Serving Spatula


Crust: – 2 1/2 cups graham cracker crumbs – 1/4 cup granulated sugar – 3/4 cup butter, melted Cheesecake Layer: – 2 (8-ounce) blocks cream cheese, softened – 1/4 cup sour cream


– 1 (8-ounce) tub Cool Whip, thawed overnight in the fridge – 1 cup confectioner's sugar – 2 teaspoons vanilla extract Topping: – 1 (21-ounce) can cherry pie filling


1. Heat your oven to 350°F (177ºC). Spray a baking dish (9×13 inches) with cooking spray and set it aside. 2. Grab a big bowl. Mix 2 1/2 cups of graham cracker crumbs, 3/4 cup melted butter, and 1/4 cup granulated sugar.


3.  Push this mixture into your prepared baking dish. Pop it in the oven for 12-14 minutes until the edges turn a lovely golden color. Let it cool completely on a wire rack for about 45 minutes. 4.  In another large bowl, use an electric mixer to blend 2 blocks of cream cheese and 1/4 cup of sour cream until it's all smooth.


5. Add 1 cup of confectioner's sugar and 2 teaspoons of vanilla. Beat it for 2 minutes until it's all mixed and creamy.  6. Now, gently fold in a tub of Cool Whip. No need to overdo it – we want that light and fluffy texture!


7. Spread this creamy mix over your completely cooled crust. Pop it in the fridge for a minimum of 4 hours. Overnight is even better for that extra deliciousness. 8. Just before serving, spread a can of cherry pie filling over the top. Cut it into squares, and voila! Your Cherry Delight is ready to steal the show.


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