Easy Cherry Delight Dessert (No-Bake)

"This is a really great dessert, plan ahead this needs to chill for a minimum of 3 hours or overnight is even better."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Aunt Paula photo by Aunt Paula
photo by anniesnomsblog photo by anniesnomsblog
Ready In:




  • Prepare a 9 x 9" baking pan.
  • In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
  • Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
  • Add the remaining sugar and vanilla until well blended.
  • Smooth on top of the crust.
  • Top with the cherry pie filling.
  • Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

Questions & Replies

  1. What should be done to "Prepare the pan?
  2. Can I use cool whip instead of the dream whip
  3. Too much sugar. Cut in half?
  4. I dont want that much sugar? Can this be cut in half?
  5. Can you please try to help me. I used to make this cake and turned out perfect all the time. Lately when I make it, it does not set.it comes out liquidy and runny. For the life of me can't figure out what I'm doing wrong. Other than I double the recepy to make a bigger cake. I appreciate if you can give me any help thank you


  1. I've been making this since the 1970s. My adult children will ask me to make this when they come home for a visit. They have eaten desserts from around the world and this is still one of their favorites. I just got a request for this dessert earlier in the week from an older friend. Thanks for posting.
  2. Because I am always short on time, I make mine a little different. I use the already made Philadelphia Cheesecake filling (found in the cream cheese area). I also buy the graham cracker crust already made so all I have to do is put the cheesecake filling in the crust, put the cherries on top, then I top it with cool whip. It tastes about the same, but if you are in a rush, it is very easy to do this way.
  3. This was quick and easy and so yummy. The only bad thing was I ate most of it myself! LOL I had all the ingreds. on hand and the only hard part was waiting for it to chill, needless to say, mine didn't make it overnight. Thanks Kitten for your great recipe.
  4. I served this about 5 hours after assembling and it was good... tried it again the next day and it was great! Chill time definitely makes a difference with this recipe. Also, pay close attention to what you are doing with the sugar. I didnt and used the whole 1/3 cup in the crust. Then I realized it at step 4 and added sugar to the filling as well. Still, despite my mistakes it came out lovely. Thanks, Kittencal!
  5. This was our family's "special occasion" dessert when I was a kid. We called it Cherries Supreme. Dream Whip has become hard to find in my area, so I haven't made it. Glad to know I can sub whipped cream instead! I might do stabilized whipped cream, with a little gelatin in it, to make sure it firms up enough to slice well. Thanks for the reminder!


  1. I just made it Black Forest style. Had some leftover brownie so I crushed up an used instead of graham crackers. Enjoy!
  2. Nilla Wafers (crushed) instead of graham crackers.... makes all the difference in the world!
  3. This was my absolutely favourite dessert when I was growing up. However, my Mom always made it with frozen cherries instead of pie filling and it was never the same with the latter that I've never been able to find until now. Hence I'm giving this recipe a try again with a more from scratch topping. If you want to try it, and can find some some frozen cherries (sour/cooking variety) thaw them and then ensure all are pitted while being careful to preserve any juice. Drain the juice off and supplement with water to make 1 cup of liquid. Add 3/4 cup of white granulated sugar to the liquid. Boil and thicken into syrup using your favourite method (I use 2 tbsp of cornstarch liquified with minimal amount of water and then added to the syrup as soon as it is at a full rolling boil). Add the drained cherries to the syrup and cool before topping the cheesecake. (If you do this step first and refrigerate while making the rest of the recipe works well)



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