Pioneer Woman Cherry Delight

Pioneer Woman cherry delight is a creamy no-bake dessert with a vanilla wafer crust, whipped cream cheese filling and cherry pie topping that comes together in 4 hours 45 minutes. Try this easy no-bake summer dessert for Fourth of July or potluck night, since it's make-ahead and feeds a crowd.

Chill it for the full 4 hours before you slice it, because that is when the creamy filling firms up. Cut it early and the layers slump into a runny mess on the plate.

Folding in the whipped cream by hand, one third first and then the rest, keeps the filling light and almost mousse-like. Pressing the crust firmly with the flat bottom of a measuring cup also gives you a sturdy base that holds its shape in a clean slice.

Pioneer Woman Cherry Delight

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking timeminutes

Calories

655

kcal

A buttery, sandy vanilla wafer crust holds up a fluffy cream cheese layer that tastes like cheesecake but needs no oven. Once chilled, the glossy cherry topping sets on top for a cold, creamy bite.

Ingredients

• 8 oz. vanilla wafers (about 55 cookies)
  

• 1/4 c. light brown sugar
  

• 8 tbsp. salted butter, melted
  

• Nonstick cooking spray, for the baking dish
  

• 1 1/2 c. heavy cream
  

• 2 c. powdered sugar
  

• 2 (8-ounce) packages cream cheese, at room temperature
  

• 3/4 tsp. almond extract
  

• 2 (21-ounce) cans cherry pie filling
  

Directions

• Make the crust: Pulse 8 ounces vanilla wafers and 1/4 cup light brown sugar in a food processor for about 1 minute until finely ground. Then pour in 8 tablespoons melted butter with the machine running until the mixture looks like coarse sand.
• Press and freeze: Spray a 9-by-13-inch baking dish with nonstick cooking spray, then press the cookie mixture firmly into the bottom with the flat base of a measuring cup. Freeze it for at least 20 minutes and up to 2 days.
• Whip the cream: Whip 1 1/2 cups heavy cream and 2 cups powdered sugar in a stand mixer with the whisk attachment on medium-high speed. Once stiff peaks form, after about 3 minutes, move it to a large bowl.
• Beat the cream cheese: Beat 2 packages room temperature cream cheese and 3/4 teaspoon almond extract with the paddle attachment on medium-high speed. It takes about 3 minutes to turn light, fluffy and smooth, and you can use the same bowl without wiping it.
• Fold and spread: Take the bowl off the mixer and stir in a third of the whipped cream by hand with a rubber spatula. Then gently fold in the rest and spread the filling over the chilled crust in an even layer.
• Add the cherries: Spoon 2 cans of cherry pie filling over the top and smooth it into an even layer. That way every slice gets a little cherry in each bite.
• Chill until set: Chill the dessert for at least 4 hours and up to 12 hours. If it sits longer than 4 hours, cover it with plastic wrap so it doesn't pick up fridge smells.

Tools for this recipe

• Cuisinart 14-cup food processor, KitchenAid Artisan 5-quart stand mixer, Pyrex 9x13 glass baking dish, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cookie for the crust?

Graham crackers work well if you don't have vanilla wafers, and you can use the same weight so the crust sets the same way. The flavor will be a little more toasty than buttery-sweet, but it still holds together.

How long do leftovers keep in the fridge?

Leftovers stay good for up to 5 days, covered in the fridge. The crust softens the longer it sits, so the dessert slices best in the first day or two.

Can I freeze the whole dessert?

I don't freeze the finished dessert, since the cream layers can turn grainy once thawed. Freezing just the pressed crust for up to 2 days is the better way to get ahead.

Can I use a hand mixer instead of a stand mixer?

A hand mixer works fine for both the whipped cream and the cream cheese. Just wash and dry the beaters between the two jobs, and keep the cream cold so it whips up stiff.

What is the most common mistake with this dessert?

Using cream cheese that is still cold is the biggest one, because it leaves lumps in the filling that never smooth out. Let it sit on the counter until it is soft, then beat it until it is completely smooth.