Cherry Delight is a wonderful and easy no-bake dessert. It has a graham cracker crust and a light and dreamy filling with cream cheese and pineapple. Top it with canned pie filling. Obviously, we use cherry if it’s Cherry Delight, but it readily accepts any kind of fruit pie filling your family likes.
Cherry Delight makes a nice presentation too! It’s great served at BBQs, picnics, and even holidays. It’s impressive when served in a glass 9 X 13 pan, but a disposable pan works just as well and you can throw it out when the pan is empty, or leave the leftovers without worrying if you will ever see your favorite pan again.
Cherry Delight was one of the first desserts Andy ever asked me to make for him. He described how his mom would always make this for him and once he had convinced her to make him just the crust since it was his favorite part. In the end, he decided he doesn’t like the crust plain.
I tried to double the crust once, I may have cracked a tooth. 1 ½ times the crust is edible, not my favorite, but Andy will always remind me that the crust was his favorite part growing up. I never know whether to shake my head or remind him that I already knew that and this is why we have a bigger crust.
My mother-in-law, Sharon, is the salt of the earth. A saint really, she raised 3 boys! She is also the best story teller I have ever met. And she has some stories about my husband. He gave her a run for her money. I have heard stories about a 2 year old climbing an old-fashioned TV antenna, a 5 year old that took a construction tractor for a joyride, and marshmallows in a neighbor’s prized koi pond. Those stories may not sound very funny, but if you could hear her tell the stories they are hysterical.
I am grateful every day he isn’t that mischievous anymore! Don’t get me wrong, he can still find ways to “entertain” himself and scare the daylights out of me.
Sharon knows I love to cook and would buy me any cookbook that people were selling at her workplace. You know, the ones that have fallen out of fashion (in favor of internet searches) that church groups, work groups, and charitable organizations used to put out. This recipe came from one of those, but the cookbook was long ago replaced by a handwritten copy. With that being said, I give a hat tip to my hometown of Kankakee, Illinois and whoever originally provided this recipe to whichever of the hundreds of cookbooks I used to own.
Mix graham cracker crumbs, sugar and butter. Pat into bottom of 9 X 13 cake pan. Bake in 375 degree F oven for 7 to 10 minutes, until lightly browned around the edges.
Mix cream cheese until smooth, add powdered sugar. Mix in pineapple. Fold in non-dairy topping. Spread over graham cracker crust.
Gently pour and spread cherry pie filling over the top. Refrigerate at least 4 hours.
Other easy to make recipes good for beginners