NO BAKE CHERRY DESSERT

Happy Memorial Weekend. First, a thank you to all the mitary families for their service and sacrifice. Do you have plans for the holiday weekend? The one staple every summer holiday is my favorite no-bake cherry dessert. Technically, it is a 1/2 baked dessert because the butter and brown sugar crust is baked.

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 also add a bit of patriotic blue!

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 20 years ago. We lived in Westerville, Ohio at the time.

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 reduce it by 1/2 and no one would miss the sweet.

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.

INGREDIENTS

CRUST

2 CUPS FLOUR

1 CUP MARGARINE OR BUTTER

1/2 CUP BROWN SUGAR

1 CUP CHOPPED PECANS

Mix crust with crust mixer. Spread 2/3 of the mix in a 9x 13 pan. Spread 1/3 of the crust mix in a smaller pan. Press down firmly (don’t have to grease the pan).

Bake at 350 for 20-25 minutes

FILLING

16 OZ CREAM CHEESE

COLL WHIP TUB

1/2 CUP SUGAR AND 1/2 TSP VANILLA

Beat ingredients, then fold in Cool Whip. Spread 1/2 filling on the crust, cover with a can of cherry or blueberry pie filling (or both). Spread the rest of the filling over and crumble with a small pan of crust.

Refrigerate then eat! While you wait for this to chill check out my thrifty red, white and blue decor ideas from Memorial Day through Labor Day weekend.