Cherry Dessert Recipe 455 Food

CLASSIC CHERRY DELIGHT

Steps:

• Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
• Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix.
• Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
• Refrigerate for at least 2 hours before serving. I like to leave it overnight.
• Refrigerate leftovers.

CHERRY VANILLA HEAVEN DESSERT

Steps:

• Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)

CHERRY DESSERT

Steps:

• REserve 1/3 cup cherry pie filling for garnish.
• Set aside.
• Stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved.
• Stir in cold water and remaining cherry pie filling.
• Refrigerate 45 minutes or until slightly thickened.
• Place cake cubes in a 3 quart serving bowl.
• Spoon jello mixture over cake.
• Refrigerate 45 minutes or until set but not firm.
• Pour milk into large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes.
• Gently stir in 2 cups of the coolwhip.
• Spoon over jello mixture in bowl.
• Refrigerate 2 hours or until set.
• Top with remaining coolwhip and reserved cherry pie filling.
• Store leftover dessert in refrigerator.

QUICK CHERRY DESSERT

Steps:

• In large mixing bowl, cream the butter & sugar, add eggs and beat until light & fluffy.
• Add almond extract.
• Stir in flour and baking powder, mix until smooth.
• Turn mixture into a greased 9x13 inch cake pan.
• Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.
• Bake at 350° for 45-50 minutes or until golden and cake tests done.
• The filling will sink into cake as it bakes.
• Cut into 16 pieces.
• Serve bottom side up, dust with powdered sugar if using. Top with Cool Whip or whipped cream if desired.
• Awesome served warm!
• Can substitute blueberry pie filling if desired.

CHERRY DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool.
• In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving.