This Cherry Dessert is so easy to put together. It’s no bake and has three layers of yumminess! A graham cracker crust, a creamy center and topped with cherry pie filling, chilled in the fridge for about an hour, and you have a great dessert for summertime or anytime. Makes a 9×13 baking dish, so it’s great for entertaining!
This recipe came from my Grandma Czaplewski. I am sure it probably came from a church cook book at one time or another, I only wish she were still here so I could ask her! She was such a dynamic woman, and I used to talk to her on the phone almost every day. She has been gone since 1994, and I still miss her every day.
My Mom and her twin sister still make this dessert to this day, and it’s a good one! I can’t believe I have never shared it before?
So, make one up for your family… who knows maybe your grandkids will be making this 40 years from now!?
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 stick of butter (1/4 cup), melted
- 1/4 cup sugar
- For the Creamy Center:
- 1 (14 ounce) sweetened condensed milk
- 1/4 cup lemon juice
- 8 ounces Cool Whip
- Cherry Topping:
- 2 (20 ounce) cans Cherry pie filling
Combine crust ingredients until all of the crackers are moistened. Press into the bottom of a 9x13 baking dish.
Combine sweetened condensed milk and lemon juice with your mixer for about 1 minute. It will thicken up a little bit. Fold in Cool Whip.
Top with cherry pie filling and refrigerate for at least one hour before slicing and serving.
***NOTES*** this can be made with low fat or fat free Cool Whip and works to use fat free sweetened condensed milk, too!
Amount Per Serving: Calories: 298 Total Fat: 10g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 11mg Sodium: 123mg Carbohydrates: 50g Fiber: 1g Sugar: 14g Protein: 2g