No-Bake Cherry Yum Yum


I’m a large fan of no-bake desserts. especially layered cakes like this one. You never should wager if it's going to turn out excellent. There’s no guessing in case your temperamental oven will bake it too fast or take longer to bake than what the instructions say. aspect notice: that occurs plenty! a lot of us have ovens which have hot spots and we commonly don’t find out approximately those hot spots until we’ve burned something. in addition, among the temperature gauges on ovens lose their accuracy over time. It’s ordinary and predicted.

I learned a first-rate tip for that numerous years ago. You need to usually have an oven-safe thermometer in your oven racks. Preheat your oven to 350 levels. while your oven beeps that it is ready, test your thermometers. Does it match? If now not, now you realize what you want to regulate your temperature to your oven to make it stability. for instance, I need to genuinely preheat my oven to 365 stages to get my actual oven temperature to 350 since it runs approximately 15 tiers off.

Ingredients :
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp. salted butter, melted
  • 1 (8 oz.) block cream cheese, softened
  • 1/2 cup + 3 tbsp. granulated sugar, divided use
  • 2 cups (1 pint) heavy whipping cream
  • 1/2 tsp. vanilla extract
  • 1 (21 oz.) can cherry pie filling

Instructions :
  1. 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.
  2. In a medium bowl, combine melted butter with graham cracker crumbs.
  3. Set aside 2 tbsp. of the crumbs (we'll use that for the topping.)
  4. Spread the rest of the crumbs into a 9x9 baking dish. Push down with your hands to make a flat layer.
  5. 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.
  6. In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tbsp. 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.
  7. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
  8. Spread half of the cream cheese/whipped cream mixture evenly over crust.
  9. 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.
  10. Refrigerate for a couple hours (or overnight) before slicing and serving.

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