No Bake Cherry Yum Yum – LasagnaCrunch

No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese, cherry pie filling and fresh whipped cream!

A YUMMY LAYERED DESSERT

Not long ago, I made a No Bake Apple Yum Yum dessert and we all loved it! But my favorite flavor is always cherry so I just 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!

TIPS FOR MAKING CHERRY YUM YUM:

You can use Cool Whip instead of making fresh whipped cream. To do that you would take out the heavy whipping cream, 3 tablespoons sugar and 1/2 teaspoon vanilla extract and replace with one (8 ounce) tub of COOL WHIP, thawed.

You can also switch out the pie filling flavors. Apple, strawberry, peach and blueberry pie filling all work in this dessert!

No Bake Cherry Yum Yum Recipe

No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese cherry pie filling and fresh whipped cream!

Course : Dessert

Cuisine : American

Prep Time :20min

Total Time :20min

Servings : 12

Calories : 339kcal

Ingredients:

1 1/2 cups graham cracker crumbs
6 Tablespoons salted butter, melted melted
8 ounce block cream cheese, softened to room temperature
1/2 cup sugar
2 cups (1 pint) heavy whipping cream
3 Tablespoons sugar
1/2 teaspoon vanilla extract
21 ounce can cherry pie filling

Instructions:

Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer).
You need enough to make 1 1/2 cups in crumbs.
Set aside 2 tablespoons of the crumbs (we’ll use that for the topping.)
In a medium bowl, combine melted butter with graham cracker crumbs.
Spread the rest of the crumbs into a 9×9-inch baking dish.
Push down with your hands to make a flat layer.
Next, combine softened cream cheese with 1/2 cup sugar.
This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract.
Using a stand or electric mixer, whip it until stiff peaks form.
You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
Spread half of the cream cheese/whipped cream mixture evenly over crust.
Evenly spread the cherry pie filling over the whipped cream layer.
Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly.
Top with reserved graham cracker crumbs.
Refrigerate for a couple hours (or overnight) before slicing and serving.

Notes:

You can substitute the heavy whipping cream, 3 tablespoons sugar and 1/2 teaspoons vanilla extract with one (8 ounce) tub of COOL WHIP, thawed.
Leftovers should be kept covered in the refrigerator for up to 3 days. This can also be frozen if stored properly in a freezer safe container for up to 3 months.

Nutritional Info:

No Bake Cherry Yum Yum

No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese, cherry pie filling and fresh whipped cream!

A YUMMY LAYERED DESSERT

TIPS FOR MAKING CHERRY YUM YUM:

No Bake Cherry Yum Yum Recipe

Ingredients:

1 1/2 cups graham cracker crumbs

6 Tablespoons salted butter, melted melted

8 ounce block cream cheese, softened to room temperature

1/2 cup sugar

2 cups (1 pint) heavy whipping cream

3 Tablespoons sugar

1/2 teaspoon vanilla extract

21 ounce can cherry pie filling

Instructions:

Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer).

You need enough to make 1 1/2 cups in crumbs.

Set aside 2 tablespoons of the crumbs (we’ll use that for the topping.)

In a medium bowl, combine melted butter with graham cracker crumbs.

Spread the rest of the crumbs into a 9×9-inch baking dish.

Push down with your hands to make a flat layer.

Next, combine softened cream cheese with 1/2 cup sugar.

This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.

In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract.

Using a stand or electric mixer, whip it until stiff peaks form.

You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.

Combine the cream cheese mixture with the whipped cream, by hand, until combined well.

Spread half of the cream cheese/whipped cream mixture evenly over crust.

Evenly spread the cherry pie filling over the whipped cream layer.

Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly.

Top with reserved graham cracker crumbs.

Refrigerate for a couple hours (or overnight) before slicing and serving.

Notes:

You can substitute the heavy whipping cream, 3 tablespoons sugar and 1/2 teaspoons vanilla extract with one (8 ounce) tub of COOL WHIP, thawed.

Leftovers should be kept covered in the refrigerator for up to 3 days. This can also be frozen if stored properly in a freezer safe container for up to 3 months.

Nutritional Info:

By Kathrine

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