NO-BAKE CHERRY YUM YUM
Cherry yum yum is one of the most favorite desserts in our family. Every time I fight and keep the defense by the refrigerator.
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Servings: 12
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp salted butter, melted
- 1 (8 oz) block cream cheese, softened to room temp.
- 1/2 cup granulated sugar, divided use
- 2 cups 1-pint heavy whipping cream *
- 3 tbsp granulated sugar
- 1/2 tsp. vanilla extract
- 1 (21 oz) can cherry pie filling
Instructions
- To begin, push the cracker graham to a state of sand. You can do this using a blender. Or put the cracker in a strong bag and crush it with a rolling pin.
- Melt the butter and combine with the cracker crumbs. The mass should clump in the hand. Put the crumbs in the pan and tamp with your hand.
- Using a mixer, whip the cream cheese with sugar until fluffy.
- In a separate bowl, whip the heavy whipping cream with sugar and vanilla extract. Beat a few minutes to high peaks.
- Combine the whipped cream and cream cheese. Stir with a silicone spatula, quickly, but gently, until mixed.
- Conditionally divide the cream mixture into 2 parts. Put one part on top of the crust and spread. Lay out the cherry filling. Cover the remaining half of the creamy mixture. Level with a spatula and sprinkle with the remaining creamy butter crumbs.
- Put in the refrigerator for several hours, or better at night.
Notes
- You can try to replace graham cracker with lean cookies.
- Use heavy whipping cream with a high percentage of fat content. Not less than 35%.
- Cream cheese is also worth choosing with a high percentage of fat content.