Cherry Yum Yum Recipe

Introduction

Cherry Yum Yum is a delightfully creamy, no-bake dessert layered with sweet cherries and crunchy pecans. This easy-to-make treat combines a buttery graham cracker crust with a luscious cream cheese filling and vibrant cherry topping, perfect for any occasion.

Ingredients

• 2 cups graham cracker crumbs (about 14 full-size crackers)
• ½ cup finely chopped pecans
• ¼ cup granulated sugar
• ½ cup salted sweet cream butter, melted and cooled
• 8 ounces cream cheese, softened
• 16 ounces whipped topping, thawed (two 8-ounce containers)
• 1¼ cups powdered sugar
• ½ teaspoon pure vanilla extract
• 42 ounces cherry pie filling (two 21-ounce cans)
• 3 tablespoons finely chopped pecans, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
2. Step 2: In a medium bowl, combine graham cracker crumbs, chopped pecans, and granulated sugar. Stir to mix evenly.
3. Step 3: Pour in the melted butter and stir until the crumb mixture is fully coated.
4. Step 4: Press the crumb mixture firmly into the bottom of the prepared baking dish. Bake for 8 minutes, then allow the crust to cool completely.
5. Step 5: Using a stand mixer or a handheld mixer on medium-high speed, beat the softened cream cheese for 1 to 1½ minutes until smooth and creamy.
6. Step 6: Add one 8-ounce container of the thawed whipped topping, powdered sugar, and vanilla extract to the cream cheese. Continue mixing for 1½ to 2 minutes until the mixture is smooth and well combined.
7. Step 7: Spread the cream cheese mixture evenly over the cooled crust in the baking dish.
8. Step 8: Evenly spread both cans of cherry pie filling over the cream cheese layer.
9. Step 9: Spread the remaining container of whipped topping over the cherry filling layer. Sprinkle the 3 tablespoons of finely chopped pecans over the top for garnish.
10. Step 10: Cover the dish and chill in the refrigerator for at least 4 hours. Before serving, slice into 3 by 5 pieces and enjoy.

Tips & Variations

• For a nuttier flavor, toast the pecans before chopping and mixing them into the crust.
• Substitute cherry pie filling with blueberry or strawberry filling for a different fruity twist.
• If you prefer a firmer crust, increase the butter slightly or double the baking time by a few minutes, watching carefully to avoid burning.
• Use fresh cherries for topping if pie filling is not available, but add a bit of sugar and cornstarch to thicken.

Storage

Store the Cherry Yum Yum covered in the refrigerator for up to 3 days. It’s best served chilled. When ready to serve, slice directly from the chilled dish. Leftovers can be reheated slightly at room temperature for a few minutes, but it is typically enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cherry Yum Yum ahead of time?

Yes, this dessert actually benefits from chilling for several hours or overnight, which allows the layers to set and the flavors to meld perfectly.

Can I use a different type of nut for the crust and topping?

Absolutely. Walnuts or almonds work well as a substitute for pecans, providing a similar texture and flavor.

Cherry Yum Yum Recipe

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4.8 from 190 reviews

Cherry Yum Yum is a delightful no-bake layered dessert featuring a buttery graham cracker and pecan crust, a creamy sweetened cream cheese and whipped topping middle layer, topped with luscious cherry pie filling and finished with a whipped topping and a crunchy sprinkle of chopped pecans. This easy-to-make dessert is chilled to set, making it perfect for gatherings and holidays.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 4 hours 23 minutes
• Yield: 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs (about 14 full-size crackers)
• ½ cup finely chopped pecans
• ¼ cup granulated sugar
• ½ cup salted sweet cream butter, melted and cooled

Filling

• 8 ounces cream cheese, softened
• 16 ounces whipped topping, thawed (two 8-ounce containers)
• 1¼ cups powdered sugar
• ½ teaspoon pure vanilla extract

Topping

• 42 ounces cherry pie filling (two 21-ounce cans)
• 3 tablespoons finely chopped pecans, for garnish

Instructions

1. Prepare the crust: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, and granulated sugar. Add melted and cooled butter and stir until the mixture is thoroughly coated. Press this mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 8 minutes, then remove and let the crust cool completely.
2. Make the cream cheese layer: Using a stand mixer or handheld mixer on medium-high speed, beat the softened cream cheese for 1 to 1½ minutes until smooth and creamy. Add one 8-ounce container of thawed whipped topping, powdered sugar, and vanilla extract to the cream cheese. Continue mixing for another 1½ to 2 minutes until the mixture is smooth and well combined.
3. Assemble the dessert: Evenly spread the cream cheese mixture over the cooled crust layer. Next, evenly spread both cans of cherry pie filling over the cream cheese layer. Then spread the remaining container of whipped topping evenly over the cherry pie filling layer.
4. Garnish and chill: Sprinkle the 3 tablespoons of finely chopped pecans over the whipped topping layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours to allow the layers to set and flavors to meld.
5. Serve: Just before serving, cut the Cherry Yum Yum into 3 rows by 5 columns, yielding 15 pieces. Serve chilled and enjoy the refreshing combination of creamy, fruity, and crunchy textures.

Notes

• Ensure the cream cheese is softened for easy mixing and a smooth texture.
• Use full-fat cream cheese and butter for the richest flavor and best consistency.
• This dessert needs a minimum of 4 hours chilling time but tastes even better if refrigerated overnight.
• For a nut-free version, omit pecans in the crust and garnish.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Cherry Yum Yum, no bake cherry dessert, layered cherry dessert, cream cheese cherry dessert, easy cherry yum yum recipe