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In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated. Press the crumb mixture into the bottom of a 9×13-inch baking dish to form the crust. In another mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract.
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1. To make the homemade graham cracker crust, you need to make the crumb mixture, crush your graham crackers with a food processor. Use gluten graham crackers if necessary. 2. The crust ingredients are simple. Just Add melted butter and sugar and process it the crumbs come together. 3.
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In a large mixing bowl, whip the room temperature cream cheese until it becomes smooth, creamy, and free of lumps. This cream cheese forms the soul of our dessert, bestowing a creamy, melt-in-the-mouth sensation. Now, blend in the confectioners' sugar and vanilla extract with the cream cheese until well combined.
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Preparing the Crust: Mix and Bake: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Bake at 350°F (175°C) for about 10 minutes, then allow to cool completely.
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Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F. Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar.
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In a separate mixing bowl, beat the cream cheese with an electric mixer for 90 seconds, until fluffy. Beat in the powdered sugar and vanilla extract. Add in 1 & 1/2 containers of cool whip, mix. Spread this mixture evenly over the crust. Add the cherry pie filling, carefully spooning and spreading over the filling.
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Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over.
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Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.
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Preheat the oven to 375°F. Place the oven rack one rung below the middle setting. Remove the dough from the fridge and let it sit at room temperature for just 5- 10 minutes. Roll the larger portion out to a 12 inch circle. Transfer the pie dough to a 9 or 10 inch pie plate. Gently press the dough into the corners.
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Press into the bottom of an 8×8-inch pan. Chill until filling is ready. Use a hand mixer to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping. Spread filling on top of chilled crust. Top with cherry pie filling. Chill until set, at least one hour, before serving.
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Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month). Prepare filling: Combine 3 cups cherries, sugar, and salt in a heavy saucepan.
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Place the pie onto a large baking sheet and bake for 20 minutes at 400°F and then turn the oven down to 375°F and bake for another 30-40 minutes. Remove the pie from the oven and let it cool on a wire rack for 2-3 hours so the filling sets up. Store the cherry pie in the refrigerator covered for up to 3 days.
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Classic Cherry Delight pairs wonderfully with a variety of beverages. Consider serving it with: Coffee: The creamy sweetness complements a strong cup of coffee. Iced Tea: For a refreshing contrast on a warm day. Red Wine: If you're enjoying it as a dessert after dinner, a glass of red wine is a great choice.
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Instructions. To Prepare Cherries. Rinse cherries well and then dry. Slice each cherry in half and remove the pits and stems. If they seem tart you can add a litttle bit of sugar to them if needed. Ours were already very sweet and ready to go. To Prepare Cherry Delight Pie Creamy Filling. Allow cream cheese to soften.
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Press the graham cracker crumbs into the bottom of the 8x8 baking dish into an even, tight layer. To make the filling: Beat the cream cheese with the powdered sugar and vanilla until smooth. Then, fold in the whipped topping until well blended. Spread the cream cheese mixture over the top of the graham cracker layer.
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Pour the cherry pie filling over the cream cheese mixture and spread in an even layer. Refrigerate. Place the dessert in the refrigerator until firm, at least one hour or overnight. The longer it is refrigerated, the better it will set up. Serve. Enjoy and try not to eat the whole cherry delight! Easier said than done!
