Wednesday, January 16, 2013

Cherry Delight

This light and fluffy no-bake dessert was a favorite in our home many decades ago. I've changed it up a bit from the original recipe, using a chocolate wafer crust instead of graham wafer and opting for sour cherries from the orchard rather than canned pie filling. Any way you slice it, it is delightful!

  • 1 1/4 cups Oreo baking crumbs
  • 1/4 cup butter, melted
  • 8 oz. cream cheese, softened
  • 1 cup icing sugar (confectioner's sugar)
  • 1 cup whipping cream
  • 2 tablespoons icing sugar 
  • 1 teaspoon vanilla
  • 1 can cherry pie filling 21 oz. / 540 ml or  1 recipe cherry pie filling (recipe below)
  1. Combine cookie crumbs and melted butter in mixing bowl, and stir until well-mixed.  Press crumbs into a  9" x 9" glass pan.  Refrigerate while preparing the filling.
  2. Beat cream cheese and icing sugar with mixer until smooth and creamy.
  3. In a separate bowl, beat whipping cream, 2 tablespoons icing sugar and vanilla until fluffy and stiff. 
  4. Add whipped cream to cream cheese mixture and beat until light and fluffy.
  5. Spoon cream cheese mixture over the prepared crust. Refrigerate.
  6. Spread cherry pie filling over dessert and chill 4-6 hours before serving.
 *When using the homemade cherry sauce, I prefer to spoon it over each individual piece when serving.

Sour Cherry Pie Filling:
  • 3 cups pitted sour cherries, fresh or frozen and thawed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1/4 teaspoon almond extract
  1. Combine cherries and sugar in a pan and stir. (If cherries are soft and mushy, you won't need additional water, but if there is no cherry juice you may want to add a few tablespoons of water.) 
  2. Bring to a boil.  
  3. Mix cornstarch with 3 tablespoons cold water and whisk to remove lumps.
  4. Once cherries are boiling, add cornstarch solution.
  5. Stir until the cherries bubble and the juice looks clear.
  6. Add almond extract.
  7. Remove from heat and cool before using as a dessert topping.