This easy to assemble, no bake, chilled desert is especially common in southern and midwestern communities. It's retro, is flavourful and it's super delish.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 2 tbsp sugar
Topping:
- 4 cups fresh sweet cherries, pitted and halved
- 1/2 cup sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
- 1/2 teaspoon vanilla extract
Cream Cheese Layer:
- 225 grams cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups freshly whipped cream
Instructions:
- Make the crust by combining graham cracker crumbs, butter and sugar and press about 2/3drs of the mixture into a 9x12 inch dish. Reserve the remaining crumbs for on top.
- Place the cherries, sugar, lemon juice, and half the water in a saucepan and simmer over medium heat. Mix cornstarch with the remanning tbsp and stir into the cherries. Cook until thickened about 2-4 minutes. Remove from heat and add vanilla.
- Beat cream cheese until smooth, add powdered sugar and vanilla, and fold in the whipped cream until light and fluffy.
- Spread cream cheese mixture over crust, spoon the cherry topping over cream layer and sprinkle with reserved graham cracker crumbs.
- Refrigerate for at least 4 hours, or preferable overnight.
Tip: Keeps well in the refrigerator for 2-3 days!
