Cherry Yum Yum Pie A sweet and creamy no-bake dessert recipe that is easy to whip up, looks great and tastes great. This is the perfect dessert for those days when you don’t want to turn on the oven!
I’ve had a similar cherry dessert in a cake pan before, and it was cut into squares. But I wanted to try it in pie form, so I adapted the recipe a bit so it would fit in a pie dish. This instantly became a family favorite pie!
I added a little almond extract to the cherry pie filling, and it really made a difference in flavor. It’s subtle, but great! Even my son who doesn’t love almond extract loves this pie.
With a crunchy graham cracker crust, tart and sweet cherries, and tangy cream cheese filling, everyone wants to come back for seconds. I know they did it at my house!
How to Make No-Bake Cherry Yum Yum Pies
- Ready – Let your cream cheese soften on the counter for several hours. Stir the almond extract into the can of cherry pie filling.
- The cryst – Use a food processor to finely crush the graham crackers. Add the melted butter in pieces. Set aside about 1/4 cup. Press the remaining pieces firmly into the bottom of your pie pan.
- to fill – Beat the heavy cream, powdered sugar, and vanilla with a handheld electric mixer on high speed until stiff peaks form. Sit on one side.
In another bowl, beat the cream cheese until smooth. Beat in granulated sugar until well blended. Carefully fold into the whipped cream mixture.
- To add – Spread half of the creamy filling into the crust. Top with the box of cherry filling to which you have added the extract. Carefully spread the remaining filling over the cherries. Sprinkle 1/4 cup reserved crumbs on top.
- cold – Cover the pie with plastic wrap or aluminum foil. Chill for at least 3 hours, but for best results let it chill overnight.
- serve – Use a sharp knife to cut the pie into slices. Serve chilled!
Pro Tips:
- Make sure you use a large, deep dish pie pan for this cherry yum yum recipe. I didn’t, and my pan was so full that it overflowed. Don’t make the same mistake I did!
- If you use unsalted butter in the crust, add a pinch of salt to enhance the flavor.
- For a cream that thickens and thickens, chill the bowl and beaters in the freezer for 5 minutes before beating.
Leftover pie?
If you have any leftover pie, you can refrigerate it for up to three days. Just make sure it’s wrapped tightly, or transfer it to an airtight container.
Variations:
- This recipe also works best with 8-12 ounces of Cool Whip instead of the cream and granulated sugar. You can also use Dream Whip.
- Substitute vanilla wafers for graham crackers.
- If desired, stir finely chopped pecans into the graham cracker mixture.
- You can double the recipe and make it in a 9×13″ pan. Great for feeding a crowd!
- Of course, you can use any other flavor of pie filling instead of cherry.
More Creamy Dessert Recipes:
Yield: 10 servings
Cherry Yum Yum Pie Recipe
Buttery graham cracker crust, cherry pie filling, and two creamy layers make for a perfect dessert any time of year!
Preparation time
20 minutes
over time
4 hours
Full time
4 hours 20 minutes
Ingredients
Crest:
-
1 1/2 cups graham cracker crumbs (about 12 whole graham crackers)
-
6 tablespoons salted butter, melted
to fill:
-
1 1/2 cups heavy cream
-
3 tablespoons of powdered sugar
-
1/2 teaspoon vanilla extract
-
8 oz package full-fat cream cheese, softened at room temperature
-
1/2 cup granulated sugar
Topping:
-
1 21-ounce can of cherry pie filling
-
1/8 tsp almond extract
Instructions
- For the crust: Whisk together the graham cracker crumbs and melted butter. Set aside about 1/4 cup. Press the rest under A. Deep dish Pie pan. Sit on one side.
- In a tall bowl, combine the cream, powdered sugar and vanilla. Beat with an electric hand mixer on medium-high speed until stiff peaks form.
- In another large bowl, beat the softened cream cheese until smooth. Add granulated sugar and beat until creamy. Fold in the whipped cream.
- Spread the cream cheese mixture in an even layer over the crust.
- Open the pie filling and stir in the almond extract. Spread over filling.
- Spread the remaining cream cheese filling over the cherries.
- Sprinkle reserved crumbs on top.
- Cover with plastic wrap and chill for at least 3 hours or overnight.
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Nutritional Information:
Production:
10
Serving Size:
1
Amount per serving:
Calories: 433Total Fat: 29 gramsSaturated Fat: 17 gramsTrans fats: 1 gramUnsaturated fats: 9 gCholesterol: 82 mgSodium: 204 mgCarbohydrates: 41 gramsFiber: 1 gramSugar: 17 gramsProtein: 4 g
This beautiful layered dessert looks good enough for special occasions, but because it’s so easy, it makes a great dessert any day of the week!