No-Bake Cherry Cake

Why This Recipe Works: This No-Bake Cherry Cake is a quick and easy dessert that requires no oven time. The combination of creamy filling and sweet cherries layered on a graham cracker crust creates a delightful treat perfect for any occasion. It’s refreshing, light, and incredibly easy to prepare.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 oz) container whipped topping (such as Cool Whip), thawed
• 1 (21 oz) can cherry pie filling

How to Make This Recipe:

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
   • Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even layer. Place the crust in the refrigerator to set while you prepare the filling.
2. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.
   • Gently fold in the whipped topping until the mixture is light and fluffy.
3. Assemble the Cake:
   • Spread the cream cheese mixture evenly over the chilled graham cracker crust.
   • Carefully spoon the cherry pie filling over the cream cheese layer, spreading it evenly.
4. Chill the Cake:
   • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld.
5. Serve:
   • Cut into squares and serve chilled.

Expert Tips:

• For a twist, you can use different pie fillings such as blueberry or strawberry.
• To make the crust firmer, you can bake it at 350°F (175°C) for 10 minutes, then cool completely before adding the filling.

How to Store This Recipe: Store the No-Bake Cherry Cake covered in the refrigerator for up to 5 days. This dessert can also be frozen for up to 2 months; thaw in the refrigerator before serving.