Cherry Delight No Bake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups (180 g) crushed shortbread cookies
02 -
6 tablespoons unsalted butter, melted
→ Toppings
03 -
2 blocks (8 ounces each) cream cheese, room temperature
04 -
1 cup (125 g) confectioners' sugar
05 -
2 teaspoons vanilla extract
06 -
2 teaspoons freshly squeezed lemon juice
07 -
3 cups whipped topping, divided
08 -
1 box (3 ounces) cherry jello mix
09 -
2 cups cherry pie filling
# Instructions:
01 -
Line an 8×8-inch baking dish with parchment paper, ensuring the sides are covered. Add shortbread crumbs and melted butter to a medium bowl. Mix until well combined with no dry spots. Firmly press the mixture into the bottom of the prepared baking dish.
02 -
In a large bowl, combine cream cheese, confectioners' sugar, vanilla extract, and lemon juice. Using a hand mixer on medium speed, beat until smooth, approximately 3 minutes. Fold in 2 cups of the whipped topping.
03 -
Spread half of the cream cheese mixture over the crust. To the remaining cream cheese mixture, add ¼ cup of the cherry jello mix and stir until well incorporated. Layer the jello mixture over the cream cheese layer.
04 -
Top the dessert with the remaining whipped topping and evenly spread the cherry pie filling over it. Refrigerate for at least 1 hour or up to overnight to set.