Happy Memorial Weekend. Do you have plans for the holiday weekend? The one staple every Memorial weekend is my favorite cherry dessert.

This no-bake, fruit-filling recipe is my go-to chilled dessert for summer. The cherry (or blueberry filling) makes it a perfect red, white or blue theme dessert.

One of my favorite parts of summer is the impromptu barbecues with friends and neighbors. And, summer is packed with three holidays that translate to the perfect season for this no-bake dessert.

A can of blueberry filling or fresh blueberries would add a little patriotic blue too!

This cherry-filled dessert is a favorite at our house. It is easy to prepare with less than ten ingredients. And, it travels well in the car or down the block. And, I can prepare it in advance and store it in the refrigerator.

This recipe is from a friend’s mother. The original recipe was emailed to me over 17 years ago. We lived in Westerville, Ohio at the time. And, now my youngest is getting ready to return to the state where he was born. #I blinked

NO-BAKE CHERRY DESSERT

This dessert is served chilled which makes it perfect for warm summer nights and sunset views. The cherry filling adds the perfect taste of tart with the chilled goodness of whipped topping and cream cheese. It sits on top of a graham cracker base.

The best part of this recipe is it only has eight ingredients. And, this time of year I usually have the ingredients on hand. Yes, I keep a tub of Cool Whip in my freezer most months of the year. Doesn’t everyone?

With the cherry filling, whipped topping and cream cheese I pull back on the white sugar to about a 1/4 of a cup. I could probably reduce it by 1/2 and no one would miss the sweet.

NO-BAKE CHERRY DESSERT

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Course Dessert

Cuisine American

Ingredients

2 CUPS FLOUR
1 CUP BUTTER, SOFTENED
1/2 CUP BROWN SUGAR
1 CUP CHOPPED PECANS
CREAM CHEESE

FILLING

16 OZ CREAM CHEESE
1/2 CUP SUGAR
1/2 TSP VANILLA
9 OUNCE TUB COOL WHIP

Instructions

MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
BAKE CRUST AT 350 FOR 20-25 MINUTES.
LET COOL.
BLEND FILLING INGREDIENTS.
SPREAD 1/2 OF FILLING ONTO 9X13 PAN.
ADD CHERRY FILLING.
ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING.
CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
REFRIGERATE TO LET IT SETTLE.

Looking for another cherry dessert? Try this three-ingredient cherry dump cake!